- 1 cup packed brown sugar
- 1 cup dried currants
- 1/2 cup hot water
- 1/4 cup cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground cloves
- 1 pinch ground mace
- 1 cup currant jelly
- Stir brown sugar, dried currants, water, vinegar, Worcestershire sauce, butter, salt, black pepper, cloves, and mace together in a saucepan over medium heat, stirring occasionally until butter melts, about 10 minutes. Bring to a boil.
- Stir currant jelly into sauce and return to a gentle boil; reduce heat to low and simmer until currents are slightly plump, 5 to 10 minutes.