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Ingredients Jump to Instructions ↓

  1. 1 cup Red current jelly

  2. cup Burgendy

  3. 1 tablespoon Powdered mustard

Instructions Jump to Ingredients ↑

  1. Melt the jelly in a heavy saucepan then stir in the wine & mustard.

  2. Mix well & continue to heat for 2-3 minutes. Pour the jelly into 1½ cup mold, allowing to cool. Chill until set.

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