Cranberry-currant Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Fruits, Sauces | 1 | Servings | |
INGREDIENTS
| 1 | c | Cranberry sauce |
| 1/2 | c | Red currant jelly |
| 1 | T | Freshly squeezed lemon juice |
| 1 | T | Port |
| 1 | T | Dijon mustard |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 436
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 269.4mg
Potassium: 117.2mg
Carbohydrates: 110.6g
Fiber: 3.3g
Sugar: 105.6g
Protein: 1.4g