Ingredients:
3 tablespoons flour
1 cup white or red wine
1 cut currant jelly
1 tablespoon dry mustard
1 teaspoon salt

Directions:
To prepare sauce, degrease the roasting pan and remove all but 2/3 cup of drippings from the pan. Add 3 tablespoons flour. Cook over low flame, stirring constantly, until the mixture is smooth, approximately 3 – 5 minutes.
Add the wine, jelly, mustard and salt. Bring mixture to a boil, loosening the brown bits in the pan. Reduce heat and simmer 8 – 10 minutes or until the sauce is thickened.