Champagne Sauce

Name: Champagne Sauce
Ingredients: (for hams, tongues, and ducks); 1 1/4 cups of champagne; 1/4 cup of thin-sliced ham, finely chopped; 1/4 cup of white currant jelly; 2 tablespoons of cornstarch; 1 tablespoon of water; 1 tablespoon of butter

1
(for hams, tongues, and ducks)
2
1 1/4 cups of champagne
3
1/4 cup of thin-sliced ham, finely chopped
4
1/4 cup of white currant jelly
5
2 tablespoons of cornstarch
6
1 tablespoon of water
7
1 tablespoon of butter

Ingredients

1
(for hams, tongues, and ducks)
2
1 1/4 cups of champagne
3
1/4 cup of thin-sliced ham, finely chopped
4
1/4 cup of white currant jelly
5
2 tablespoons of cornstarch
6
1 tablespoon of water
7
1 tablespoon of butter

Directions

1
Heat 1 cup of champagne with the ham and currant jelly
2
Let it simmer slowly for 10 minutes
3
Mix the cornstarch with the water and add it to the hot mixture, whisking constantly until thickened
4
Cook over low heat, stirring without stopping until it's smooth and creamy
5
Add the butter and stir until melted
6
Add the remaining champagne and reheat slightly
7
Serve immediately
8
Serves 1 1/2 cups.