Uncle Buck's Currant Jelly Sauce

Ingredients

some garlic
120 ml cider vinegar
350 ml water
5 ml dry mustard
2 gr paprika
30 ml worcestershire sauce
16 ml tabasco sauce
8 gr chili powder
16 gr black pepper
1/2 lemon
1 onion
32 gr currant jelly
65 gr butter

Instructions

Recipe by: Uncle Buck's Venison, Littleton, NH Combine all ingredients except the butter in a stainless steel or enamel pa Bring the mixture to a boil, then reduce heat and simmer for 15 minutes. (Don't let it burn. Add a small amount of water if it cooks down too low.) Strain sauce into a clean pan. Add butter. Simmer until the butter melts. Stir with a wooden spoon until well mixed. Remove from heat. NOTE: This sauce keeps well in your refrigerator. Do not freeze!