In saucepan, bring 1 cup of the champagne and raisins to boil; reduce heat to low and simmer for 5 minutes.
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.
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|Serving Size: 1 Serving (75g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 35 (17%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 10.2mg||3 %|
|Sodium 32.4mg||1 %|
|Potassium 141.4mg||4 %|
|Total Carbohydrate 32.8g||10 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 32.2g|
|Protein 0.5g||1 %|
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Calories per serving: 202
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