Title: Cranberry-Currant Sauce
Categories: Fruits, Sauces
Yield: 1 Servings

1 c Cranberry sauce
1/2 c Red currant jelly
1 tb Freshly squeezed lemon juice
1 tb Port
1 tb Dijon mustard

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