Skip to main content
Epicurious
Cookbooks

Red Currant–Mint Dipping Sauce

Recipe information

  • Yield

    makes about 1 1/2 cups

Ingredients

1 1/2 cups red currant jelly
1 tablespoon red-wine vinegar
1 cup coarsely chopped mint leaves

Preparation

  1. Whisk the jelly, vinegar, and 1 tablespoon water in a medium bowl until smooth. Fold in the mint. The sauce can be refrigerated in an airtight container up to 6 hours.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSauceDipCondimentMintHerbs & SpicesNut FreeGluten FreeDairy FreeVeganVegetarianEasyQuickMake AheadNo-CookCookbooks
Read More
Glazed Apple Pie Fritters
Apple pie in doughnut hole form? We’re in love.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
The Most-Saved Recipes on Bon Appétit This Week
Like crispy gnocchi caprese and raspberry—brown butter skillet cake.
A Better Eggplant Parmesan
The secret to flavorful, never-greasy eggplant parm? Brine the eggplant first.
The Most-Saved Recipes in the Epicurious App in July
Like hot honey chicken with peaches and a dirty martini spritz.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Pear Tarta De Santiago
Just as great with coffee for breakfast as it is with amaro for dessert.