Uncle Buck's Currant Jelly Sauce

1/2 c Cider vinegar

1 1/2 c Water

1 ts Dry mustard

1/4 ts Cayenne pepper; to taste

1 ts Paprika; hungarian

2 tb Worcestershire sauce

1 tb Tabasco sauce

1 tb Chili powder

1 tb Black pepper; freshly ground

Juice of 1/2 lemon 1 md Onion; coarsely chopped

1 Cl Garlic; crushed

2 tb Currant jelly

8 tb Unsalted butter

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!