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From Dorothy McNett's recipes at www.dorothymcnett.com. Serve at room temperature with chicken, turkey, cornish hens, duck, etc. This is a great fondue sauce served with beef, veal or chicken fondues.
1/4 cup red currant jelly, or any jam or jelly you have
Heat the jelly or jam until it melts, add remaining ingredients and blend well. Allow to cool to blend flavors and to thicken slightly.
Recipe created 2007-09-06.