Wine Sauce

Use this sauce to baste the Cornish hens or for turkey and other poultry.

3 Tablespoons flour
1 cup dry white wine
1 cup currant jelly
1 teaspoon dry mustard
1 teaspoon salt

Pour drippings from the roasting pan from the Cornish hens or roasted turkey.  Return 2/3 cup drippings to pan.  Gradually add the 3 Tablespoons flour to the drippings and stir to make the mixture smooth.  Add white wine, currant jelly, dry mustard, and salt.  Bring mixture to boiling and stir to loosen any brown bits in the pan.  Reduce heat and simmer the sauce, stirring occasionally until it thickens.  Serve the wine sauce along with the hens or poultry.

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