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Uncle buck's currant jelly sauce
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| Artist: |
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| Categories: |
Game, Jams & Jellies, Sauces & Dressings, Venison |
| Yield: |
1 |
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Ingredients:
| 1/2
| cup | Cider vinegar | | 1 1/2
| cup | Water | | 1
| tsp | Dry mustard | | 1/4
| tsp | Cayenne pepper, to taste | | 1
| tsp | Paprika, hungarian | | 2
| tbsp | Worcestershire sauce | | 1
| tbsp | Tabasco sauce | | 1
| tbsp | Chili powder | | 1
| tbsp | Black pepper, freshly ground | | | Juice of ?lemon | | 1
| med | Onion, coarsely chopped | | 1
| | Cl Garlic, crushed | | 2
| tbsp | Currant jelly | | 8
| tbsp | Unsalted butter |
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Procedures:
| 1 | Recipe by: uncle buck"s venison, littleton, nh combine all ingredients except the butter in a stainless steel or enamel pa | | 2 | bring the mixture to a boil, then reduce heat and simmer for 15 minutes. | | 3 | (don"t let it burn. | | 4 | Add a small amount of water if it cooks down too low). | | 5 | Strain sauce into a clean pan. | | 6 | Add butter. | | 7 | Simmer until the butter melts. | | 8 | Stir with a wooden spoon until well mixed. | | 9 | Remove from heat. | | 10 | Note: this sauce keeps well in your refrigerator. | | 11 | Do not freeze! |
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