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burgandy raisin sauce


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  • 2/3 cup raisins
  • 1 cup burgandy wine
  • 1 cup strained orange juice
  • 3/4 cup brown sugar
  • 1 pinch powdered cloves
  • 4 tsp. cornstarch
  • 1 tsp. grated orange rind
  • 1 tbsp. butter



Step 1

rinse and drain raisins. add them to wine and oj. let simmer 5 minutes. sombine sugar and cloves and mix well. stir into simmering raisins. stir constantly while it cooks until clear, thickened and well blended. serve hot with ham


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