Spicy Currant Jelly Sauce

20.08.2008 | Author: Cook | Posted in Caribou
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Spicy Currant Jelly Sauce


Servings: 114
Ingredients: 

  • 3/4 c  Currant jelly
    • 

  • 1/2 c  Indian chutney
    • 

  • 1 ts Lemon juice
    • 

  • 1 tb Brandy
    • 

  • Salt; to taste
    • 

  • 1 ts Dry mustard; opt'l
    •

Combine ingredients in a double boiler and heat to just below a boil.
Serve with game, cold roasts and tongue.





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