Name: Currant Jelly Sauce
Ingredients: 1/2 cup cider vinegar; 1 1/2 cup water; 1 teaspoon dry mustard; 1/4 teaspoon cayenne pepper, to taste; 1 teaspoon paprika, Hungarian; 2 tablespoon Worcestershire sauce; 1 tablespoon Tabasco sauce; 1 tablespoon chili powder; 1 tablespoon black pepper, freshly ground; juice of 1/2 lemon; 1 medium onion, coarsely chopped; 1 clove garlic, crushed; 2 tablespoon currant jelly; 8 tablespoon unsalted butter

Currant Jelly Sauce

Ingredients

1/2 cup cider vinegar
1 1/2 cup water
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper, to taste
1 teaspoon paprika, Hungarian
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
1 tablespoon chili powder
1 tablespoon black pepper, freshly ground
juice of 1/2 lemon
1 medium onion, coarsely chopped
1 clove garlic, crushed
2 tablespoons currant jelly
8 tablespoons unsalted butter

Instructions

Combine all ingredients except the butter in a stainless steel or enamel pan. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. (Don't let it burn. Add a small amount of water if it cooks down too low.) Strain sauce into a clean pan. Add butter. Simmer until the butter melts. Stir with a wooden spoon until well mixed. Remove from heat. NOTE: This sauce keeps well in your refrigerator. Do not freeze!