Side Pannel
Uncle Buck's Currant Jelly Sauce
Uncle Buck's Currant Jelly Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces
Ingredients List
- 1/2 c Cider vinegar
- 1 1/2 c Water
- 1 ts Dry mustard
- 1/4 ts Cayenne pepper; to taste
- 1 ts Paprika; hungarian
- 2 tb Worcestershire sauce
- 1 tb Tabasco sauce
- 1 tb Chili powder
- 1 tb Black pepper; freshly ground
- Juice of 1/2 lemon
- 1 md Onion; coarsely chopped
- 1 Cl Garlic; crushed
- 2 tb Currant jelly
- 8 tb Unsalted butter
Directions
Recipe by: Uncle Buck's Venison, Littleton, NH Combine all ingredients
except the butter in a stainless steel or enamel pa
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!
except the butter in a stainless steel or enamel pa
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!
Tweet