Uncle Buck's Currant Jelly Sauce

• 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. Experiment with its hidden magic and the ways you like to use it.

Uncle Buck's Venison, Littleton, NH (1-800-220-2644)