Currant Jelly Sauce (Uncle Buck's)

• 1/2 cup apple cider vinegar
• 1 1/2 cups water
• 1 teaspoon dry mustard
• 1/4 teaspoon cayenne pepper
• 1 teaspoon paprika hungarian
• 2 tablespoons worcestershire sauce
• 1 tablespoon red hot pepper sauce
• 1 tablespoon chili powder
• 1 tablespoon black pepper
• 1/2 each lemon juiced
• 1 medium onions coarsely
• 1 each garlic cloves crushed
• 2 tablespoons currant jelly
• 8 tablespoons butter, unsalted

1. Combine all ingredients except the butter in a stainless steel or enamel pan.
2. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes.
3. Don't let it burn.
4. Add a small amount of water if it cooks down too low.
5. Strain sauce into a clean pan.
6. Add butter.
7. Simmer until the butter melts.
8. Stir with a wooden spoon until well mixed.
9. Remove from heat.
10. NOTE: This sauce keeps well in your refrigerator.
11. Do not freeze!

apple cider vinegar, water, mustard, cayenne pepper, paprika hungarian, worcestershire sauce, red hot pepper sauce, chili powder, black pepper, lemon juiced, onions, garlic, currant jelly, butter

Taken from recipeland.com/recipe/v/currant-jelly-sauce-uncle-bucks-33325 (may not work)