Recipe - Cranberry-Currant Sauce

1 cup Cranberry sauce
One half cup Red currant jelly
1 tablespoon Freshly squeezed lemon juice
1 tablespoon Port
1 tablespoon 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 One fourth cups.

Source: Chatelaine magazine, December 1993, page 107

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini