1/2 c Cider vinegar 1 1/2 c Water 1 ts Dry mustard 1/4 ts Cayenne pepper; to taste 1 ts Paprika; hungarian 2 tb Worcestershire sauce 1 tb Tabasco sauce 1 tb Chili powder 1 tb Black pepper; freshly ground Juice of 1/2 lemon 1 md Onion; coarsely chopped 1 Cl Garlic; crushed 2 tb Currant jelly 8 tb Unsalted butter Recipe by: Uncle Buck's Venison, Littleton, NH Combine all ingredients except the butter in a stainless steel or enamel pa 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!
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