Hakusai No Sokuseki Zuke (“Quickie” Pickled Won Bok)

3/4 cup Wine Jelly (made with Port or red table wine)2 tbsp. lemon juice1 tsp. Worcestershire sauceDash of Cayenne1/4 cup butter or margarine Combine all ingredients in a saucepan. Stir over medium heat until jelly and butter are melted. Delicious with ham, tongue or lamb, or with venison or other game. Makes about 1 cup…