Spicy Jelly Glaze
|Currant jelly||2⁄3 Cup (10.67 tbs)|
|Grenadine syrup||1⁄4 Cup (4 tbs)|
|Lemon juice||2 Tablespoon|
1. Melt butter in 1 -quart saucepan over medium heat; add jelly, grenadine and 1 tablespoon of the lemon juice. Cook over low heat, stirring, until jelly melts. Remove from heat and reserve.
2. Blend remaining 1 tablespoon lemon juice, the vinegar and cornstarch in small bowl; stir into jelly mixture. Add salt and cloves to jelly mixture. Boil 1 minute, stirring, until mixture thickens. Remove cloves before serving.