Red currant mint dipping sauce
Instructions:
- 1 1 / 2 cups red currant jelly
- 1 tablespoon red-wine vinegar
- 1 cup coarsely chopped mint leaves
- Whisk the jelly, vinegar, and 1 tablespoon water in a medium bowl until smooth.
- Fold in the mint. The sauce can be refrigerated in an airtight container up to 6 hours.