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1/2 cup cider vinegar
1 1/2 cups water
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper -- to taste
1 teaspoon paprika -- Hungarian
2 tablespoons Worcestershire sauce
1 tablespoon Tabasco sauce
1 tablespoon chili powder
1 tablespoon black pepper -- freshly ground
juice of 1/2 lemon
1 medium onion -- coarsely chopped
1 clove garlic -- crushed
2 tablespoons currant jelly
8 tablespoons unsalted butter
Combine all ingredients except the butter in a stainless steel or enamel pan. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. (Don't let it burn. Add a small amount of water if it cooks down too low.)
Strain sauce into a clean pan. Add butter. Simmer until the butter melts. Stir with a wooden spoon until well mixed. Remove from heat.
NOTE: This sauce keeps well in your refrigerator. Do not freeze!
NOTES : This basting sauce is at its best complementing a venison roast.
Recipe submitted by Jim Catanich
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