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Uncle Buck's Currant Jelly Sauce
Ingredients:
- 1/2 cup cider vinegar
- 1 1/2 cups water
- 1 teaspoon dry mustard
- 1/4 teaspoon cayenne pepper -- to taste
- 1 teaspoon paprika -- Hungarian
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Tabasco sauce
- 1 tablespoon chili powder
- 1 tablespoon black pepper -- freshly ground
- juice of 1/2 lemon
- 1 medium onion -- coarsely chopped
- 1 clove garlic -- crushed
- 2 tablespoons currant jelly
- 8 tablespoons unsalted butter
Instructions:
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!
NOTES : This basting sauce is at its best complementing a venison
roast. Experiment with its hidden magic and the ways you like
to use it.
Uncle Buck's Venison, Littleton, NH (1-800-220-2644)
