Currant Jelly Sauce
CATEGORIES
INGREDIENTS
  • 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
DIRECTIONS
  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.