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
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!