Uncle buck's currant jelly sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Cider vinegar |
| 1½ | cup | Water |
| 1 | teaspoon | Dry mustard |
| ¼ | teaspoon | Cayenne pepper; to taste |
| 1 | teaspoon | Paprika; hungarian |
| 2 | tablespoons | Worcestershire sauce |
| 1 | tablespoon | Tabasco sauce |
| 1 | tablespoon | Chili powder |
| 1 | tablespoon | Black pepper; freshly ground |
| Juice of 1/2 lemon | ||
| 1 | medium | Onion; coarsely chopped |
| 1 | Cl Garlic; crushed | |
| 2 | tablespoons | Currant jelly |
| 8 | tablespoons | Unsalted butter |
Directions
Recipe by: Uncle Buck's Venison, Littleton, NH Combine all ingredients except the butter in a stainless steel or enamel pa Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. (Don't let it burn. Add a small amount of water if it cooks down too low.) Strain sauce into a clean pan. Add butter. Simmer until the butter melts. Stir with a wooden spoon until well mixed.
Remove from heat. NOTE: This sauce keeps well in your refrigerator.
Do not freeze!