Currant Jelly Sauce (Uncle Buck's)
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
apple cider vinegar
|
|
| 1 ½ | cups |
water
|
|
| 1 | teaspoon |
dry mustard
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
paprika
hungarian |
|
| 2 | tablespoons |
worcestershire sauce
|
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| 1 | tablespoon |
chili powder
|
|
| 1 | tablespoon |
black pepper
|
|
| ½ | each |
lemon
juiced |
|
| 1 | medium |
onions
coarsely |
|
| 1 | each |
garlic cloves
crushed |
|
| 2 | tablespoons |
currant jelly
|
|
| 8 | tablespoons |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
apple cider vinegar
|
|
| 355 | ml |
water
|
|
| 5 | ml |
dry mustard
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 5 | ml |
paprika
hungarian |
|
| 3E+1 | ml |
worcestershire sauce
|
|
| 15 | ml |
red hot pepper sauce
|
|
| 15 | ml |
chili powder
|
|
| 15 | ml |
black pepper
|
|
| 0.5 | each |
lemon
juiced |
|
| 1 | medium |
onions
coarsely |
|
| 1 | each |
garlic cloves
crushed |
|
| 3E+1 | ml |
currant jelly
|
|
| 1.2E+2 | ml |
butter, unsalted
|
|
Directions
Combine all ingredients except the butter in a stainless steel or enamel pan.
Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
Don't let it burn.
Add a small amount of water if it cooks down too low.
Strain sauce into a clean pan.
Add butter.
Simmer until the butter melts.
Stir with a wooden spoon until well mixed.
Remove from heat.
NOTE: This sauce keeps well in your refrigerator.
Do not freeze!
