Cranberry-Currant Sauce

         Yield: 1 Servings
Categories: Sauces, Fruits

1 c Cranberry sauce 1/2 c Red currant jelly 1 tb Freshly squeezed lemon juice 1 tb Port 1 tb 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 1/4 cups.