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Ingredientes
- 1 c. Red current jelly
- 1/2 c. Burgendy
- 1 Tbsp. Powdered mustard
Direcciones
- Heat the jelly in a heavy saucepan then stir in the wine & mustard. Mix well & continue to heat for 2-3 min. Pour the jelly into 1 1/2 c. mold, allowing to cold. Refrigeratetill set.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 351g | |
| Calories 904 | |
| Calories from Fat 6 | 1% |
| Total Fat 0.67g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 271mg | 11% |
| Potassium 202mg | 6% |
| Total Carbs 235.83g | 63% |
| Dietary Fiber 3.9g | 13% |
| Sugars 172.23g | 115% |
| Protein 1.16g | 2% |
