|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.