Cranberry-currant Sauce Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Cranberry sauce,
1/2 cup: Red currant jelly,
1 tbsp: Freshly squeezed lemon juice,
1 tbsp: Port,
1 tbsp: Dijon mustard,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp