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Red Currant–Mint Dipping Sauce

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

  1. 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.
TagsSauceDipCondimentMintHerbs & SpicesNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickMake AheadNo-CookCookbooks
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