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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|Serving Size: 1 Serving (85g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 36 (16%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 10.2mg||3 %|
|Sodium 34mg||1 %|
|Potassium 246.7mg||6 %|
|Total Carbohydrate 39.4g||12 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 38.3g|
|Protein 1g||1 %|
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Calories per serving: 227
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