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ISO: Port wine and Cherry sauce

Misc.
I had found this recipe in an Bon Apetite magazine many years ago it was used as a sauce for chicken scalopine. I have lost the recipe but still remember the taste. It cosisted of {if my memory serves me} Port wine, cherries, current jelly, lemon zest and I think corn starch. Help me replace this recipe please. Thanks so much. Peter
MsgID: 0073837
Shared by: PETER WISE SF/CALIF
Board: Cooking Club at Recipelink.com
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