Currant Sauce for Pork or Lamb
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
1 cp currant jelly
1/4 cp water
2 tsp lemon juice
2 tbsp finely cut fresh mint leaves or grated orange or lemon peel
1 - Combine jelly and water in small saucepan over low heat.
2 - Let jelly melt.
3 - Remove from heat and blend in lemon juice and mint or peel.
Makes about 1 1/4 cps sauce.
Also delicious on roast duck and smoked tongue.