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Burgendy Jelly

INGREDIENTS:

1 c Red current jelly
1/2 c Burgendy
1 tb Powdered mustard

Melt the jelly in a heavy saucepan then stir in the wine & mustard. Mix well & continue to heat for 2-3 minutes. Pour the jelly into 1 1/2 cup mold, allowing to cool. Chill until set.