Red Currant–Mint Dipping Sauce

Name: Red Currant–Mint Dipping Sauce
Yield: makes about 1 1/2 cups
Ingredients: 1 1/2 cups red currant jelly; 1 tablespoon red-wine vinegar; 1 cup coarsely chopped mint leaves

January 26, 2012

Recipe information

Yield
makes about 1 1/2 cups

Ingredients

1 1/2 cups red currant jelly

1 tablespoon red-wine vinegar

1 cup coarsely chopped mint leaves

Preparation

Whisk the jelly, vinegar, and 1 tablespoon water in a medium bowl until smooth. Fold in the mint. The sauce can be refrigerated in an airtight container up to 6 hours.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSauce Dip Condiment Mint Herbs & Spices Nut Free Gluten Free Dairy Free Vegan Vegetarian Easy Quick Make Ahead No-Cook Cookbooks

Recipe notes

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