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Cranberry-currant sauce

Yield: 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

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