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Cranberry Currant Sauce

Ingredients
 

1 cup cranberry sauce
1/2 cup red currant jelly
1 tbsp freshly squeezed lemon juice
1 tbsp port
1 tbsp dijon mustard



 
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Preparation
 
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

 

 
Servings:
1


 

 

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