Currant Jelly Sauce
  • 2 tablespoons butter
  • 1/4 cup scallions, chopped
  • 1 tablespoon all-purpose flour
  • 1 cup chicken stock
  • 3 tablespoons currant jelly
  • 1 tablespoon creme de cassis
  1. Melt butter and saute scallions for two minutes. Stir in flour and cook, stirring, one minute more. Gradually add stock, stirring constantly, and bring to a boil. Turn off heat. Add currant jelly and creme de cassis, and stir until smooth.