Cranberry-Currant Sauce

Recipe Ingredients

1 cup	237ml	Cranberry sauce
1/2 cup	31g / 1.1oz	Red currant jelly
1 tablespoon	15ml	Freshly squeezed lemon juice
1 tablespoon	15ml	Port
1 tablespoon	15ml	Dijon mustard

Recipe Instructions

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

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