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  Cherry Port Sauce
  Category: Sauces
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 330
Ingredients:
16 1/2 oz Dark Sweet Cherries, Pitted
1 tbsp Dijon Mustard
1/2 cup Ruby Port
1 1/2 tbsp Orange peel, grated
1/4 cup Orange Juice
1/4 cup Red Current Jelly
2 tbsp Ruby Port
2 tsp Arrowroot
Instructions:
Drain cherries; refrigerate cherry syrup and reserve for other use.
In a medium saucepan, into the mustard, gradually stir the port,
keeping smooth. Stir in the cherries, rind, juice and currant jelly,
stirring until the jelly melts. Bring to a near boil over high heat.
Add 2 tablespoons of ruby port stirred into 2 teaspoons arrowroot and
stir constantly until thickened and glossy.
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