Currant Jelly Sauce

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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!

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