1/3 c red currant jelly
1/4 c chopped chutney
2 tsp lemon juice
1-1/2 tsp dry sherry
In a small saucepan, over medium heat, melt jelly. Stir in chutney, juice, and sherry. Cook until heated throughout.
Serve warm with
37 Total Calories
13 mg Sodium
9 g Total Carbohydrates