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Currant Jelly Sauce Recipe

by Global Cookbook

Ingredients

2 Tbsp. Butter 1/4 c. Scallions -- minced 1 Tbsp. All-purpose flour

1 c. Chicken stock 3 Tbsp. Currant jelly 1 Tbsp. Creme de cassis

Directions

1. Heat butter and saute/fry scallions for two min. Stir in flour and cook, stirring, one minute more. Gradually add in stock, stirring constantly, and bring to a boil. Turn off heat. Add in currant jelly and creme de cassis, and stir till smooth.

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