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| Currant Sauce for Pork or Lamb
1 cup of currant jelly
1/4 cup of water
2 teaspoons of lemon juice
2 tablespoons of finely cut fresh mint leaves or grated orange or lemon peel
Combine the jelly and water in small saucepan over low heat. Let jelly melt. Remove from heat and blend in lemon juice and mint or peel. Makes about 1 1/4 cups of sauce.
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