Currant Jelly-No Pectin
INGREDIENTS:
2 tb Butter
1/4 c Scallions -- chopped
1 tb All-purpose flour
1 c Chicken stock
3 tb Currant jelly
1 tb Creme de cassis
2 tb Butter
1/4 c Scallions -- chopped
1 tb All-purpose flour
1 c Chicken stock
3 tb Currant jelly
1 tb Creme de cassis
Melt butter and saute scallions for two minutes. Stir in flour and cook, stirring, one minute more. Gradually add stock, stirring constantly, and bring to a boil. Turn off heat. Add currant jelly and creme de cassis, and stir until smooth.