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Cranberry-Currant Sauce

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    Source: www.cookingindex.comReport recipe

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    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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