Currant Sauce

recipe

Yield:

2 cups

Recipe from


Ingredients

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

Preparation

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

Note:

Margaret Agnew,

Christmas with Southern Living 2002

May 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note