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1. In saucepan, bring 1 cup of the champagne and raisins to boil; reduce heat to low and simmer for 5 minutes. 2. Dissolve cornstarch in remaining champagne; add to saucepan along with sugar, butter, salt, cloves and cinnamon. Cook stirring, until boiling and slightly thickened, 2 to 3 minutes. Pour into sauceboat. Makes about 3 cups enough for 12 servings. *Instead of champagne, you could use half champagne and half white wine or sherry and serve with Braised Ham. Typed in MMFormat by firstname.lastname@example.org Source: The Canadian Living Entertaining Cookbook Posted to MM-Recipes Digest V4 #8 by email@example.com on Feb 19, 1999
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