Currant Chutney


1/3 c red currant jelly

1/4 c chopped chutney

2 tsp lemon juice

1-1/2 tsp dry sherry








  1. In a small saucepan, over medium heat, melt jelly. Stir in chutney, juice, and sherry. Cook until heated throughout.

  2. Serve warm with

  3. Turkey Fondue.



Nutrition Facts

37 Total Calories

13 mg Sodium

9 g Total Carbohydrates