|Currant jelly||10 Ounce (1 Jar)|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
|Cinnamon stick||3 Inch (1 Piece)|
1. In a small saucepan, combine the ingredients.
2. Place the pan on a medium low heat and bring the sauce to a boil, stirring until the jelly melts.
3. Reduce heat and simmer gently for 3 minutes, stirring frequently.
4. Use the sauce to glaze duck or poultry while roasting and serve on the size as well.
Serving size: Complete recipe
Calories 746 Calories from Fat 1
% Daily Value*
Total Fat 0.12 g0.19%
Saturated Fat 0.03 g0.16%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 13.2 mg0.6%
Total Carbohydrates 178 g59.5%
Dietary Fiber 5.2 g20.8%
Sugars 170.3 g
Protein 0.64 g1.3%
Vitamin A 0.5% Vitamin C 2.6%
Calcium 9.7% Iron 6.2%
*Based on a 2000 Calorie diet