Wine Meat Sauce

Oxmoor House
about 1 1/4 cups


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1 ( 18-ounce) jar apple jelly
1/2 cup port wine
1/4 teaspoon onion juice
1/2 teaspoon ground ginger
Pinch of pepper


Combine all ingredients in a small saucepan; cook until thoroughly heated. Remove from heat; skim off foam with a metal spoon. Serve with sliced ham.

Created date

February 2010