Uncle Buck's Currant Jelly Sauce

Recipe By : Uncle Buck's Venison, Littleton, NH

1/2 cup cider vinegar

1 1/2 cups water

1 teaspoon dry mustard

1/4 teaspoon cayenne pepper -- to taste

1 teaspoon paprika -- Hungarian

2 tablespoons Worcestershire sauce

1 tablespoon Tabasco sauce

1 tablespoon chili powder

1 tablespoon black pepper -- freshly ground

juice of 1/2 lemon

1 medium onion -- coarsely chopped

1 clove garlic -- crushed

2 tablespoons currant jelly

8 tablespoons unsalted butter

Combine all ingredients except the butter in a stainless steel or enamel pan. 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!

NOTES : This basting sauce is at its best complementing a venison roast. Experiment with its hidden magic and the ways you like to use it.