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Print this Recipe    Currant Jelly

Currant Jelly Sauce

1/2 cup cider vinegar
1 1/2 cups 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

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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