Sweet Tart Sauce

Two ingredients. Five minutes. One sauce that does everything.

Currant jelly and prepared mustard get stirred together and hit the microwave for a minute or two until the jelly melts and the whole thing smooths out into a glossy, pourable sauce.

The currant jelly brings fruity sweetness while the mustard delivers a sharp, tangy kick that balances it out.

Use it as a glaze for baked ham, a dipping sauce for cocktail meatballs, a drizzle over roasted chicken, or a spread on sandwiches.

This is the kind of secret weapon that makes people think you fussed when you really, truly didn’t.

Variations

• Swap Dijon mustard for the prepared mustard if you want a sharper, more sophisticated bite.
• Try red pepper jelly instead of currant for a sauce with some heat.
• Add a splash of Worcestershire for a deeper, savory edge that pairs especially well with beef.