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rbduck

12-27-2008 10:58 PM

Red Wine/Red Currant Jelly Sauce

This goes great with roast venison, duck, or goose.

1/2 c. red currant jelly
1 cup dry red wine
1 tbsp corn starch

Place wine and jelly in med saucepan. Bring to med boil until jelly melts, stirring constantly. Add cornstarch and stir until thickened. Remove from heat and serve.

Ron:D

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