Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Cranberry sauce

  2. 1/2 cup 31g / 1.1oz Red currant jelly

  3. 1 tablespoon 15ml Freshly squeezed lemon juice

  4. 1 tablespoon 15ml Port

  5. 1 tablespoon 15ml Dijon mustard

Instructions Jump to Ingredients ↑

  1. 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.


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