| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Fruits, Sauces |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Cranberry sauce |
| 1/2 |
c |
Red currant jelly |
| 1 |
tb |
Freshly squeezed lemon juice |
| 1 |
tb |
Port |
| 1 |
tb |
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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