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.