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Cranberry-Currant Sauce

1 c cranberry sauce
1/2 c red currant jelly
1 T freshly squeezed lemon juice
1 T port
1 T 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.

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