Black Currant Red Wine Sauce

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 Black Currant Red Wine Sauce

1 jar Dorothy's Black Currant Jelly

 1 TBLS Soy Sauce

 ¼ Cup Red Wine (dry)

 2 TBLS Dijon Mustard

 Combine above in small sauce pan over low heat, until melted.

 Remove from heat and stir-in 3 TBLS butter.

 Serve warm over cooked meats such as Pork Roast, Leg of Lamb or Duck Breast.