Currant Sauce

Oxmoor House
2 cups


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1/2 cup red currant jelly
1/2 cup dry red wine (we tested with Burgundy)
1/4 cup ketchup
1/4 cup butter
2 tablespoons Worcestershire sauce
2 teaspoons cornstarch
1/4 teaspoon dry mustard


Combine all ingredients in a small saucepan. Bring to a boil over medium heat, stirring constantly; cook 1 minute.

Created date

August 2009