Currant jelly sauce

Yield: 6 Servings

Measure Ingredient
2 tablespoons Butter
¼ cup Scallions -- chopped
1 tablespoon All-purpose flour
1 cup Chicken stock
3 tablespoons Currant jelly
1 tablespoon Creme de cassis

Melt butter and saute scallions for two minutes. Stir in flour and cook, stirring, one minute more. Gradually add stock, stirring constantly, and bring to a boil. Turn off heat. Add currant jelly and creme de cassis, and stir until smooth.

Recipe By : Elizabeth Powell

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