Cranberry-Currant Sauce

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Cranberry-Currant Sauce Ingredients

1 c Cranberry sauce	1 tb Port
1/2 c Red currant jelly	1 tb Dijon mustard
1 tb Freshly squeezed lemon juice

Instructions for Cranberry-Currant Sauce

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: CranberryCuisine: Uncategorized