Cranberry-currant sauce
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Recipe by: maÏsha
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 c Cranberry sauce
1/2 c Red currant jelly
1 tb Freshly squeezed lemon juice
1 tb Port
1 tb Dijon mustard
Combine all ingredients in a small saucepan set over medium heat.
Whisk until fairly smooth. Then, stir often until hot. Pour into a
heatproof dish and serve warm. Tastes great as a dipping sauce for
sausage rolls or chicken fingers. Makes 1 1/4 cups.
Source: Chatelaine magazine, December 1993, page 107
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