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.