Wine Jelly Sauce Piquant
3/4 cup Wine Jelly (made with Port or red table wine)
2 tbsp. lemon juice
1 tsp. Worcestershire sauce
Dash of Cayenne
1/4 cup butter or margarine
Combine all ingredients in a saucepan. Stir over medium heat until jelly and butter are melted. Delicious with ham, tongue or lamb, or with venison or other game. Makes about 1 cup sauce.
