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Spicy Cranberry Jelly Sauce


3/4 cup Cranberry jelly
1/4 cup Indian chutney
1 tsp Lemon juice
Salt; to taste
1 tsp Dry mustard
1 dash Louisiana Hot Sauce

Combine ingredients in a double boiler and heat to just below a boil. Serve with wild goose, venison, cold roasts and tongue. Yield: 1 cup




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.