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Fruit Sauce for Buffalo Roast
1 c Seedless grapes
1 c Dried apricots, diced
1 1/2 c Water
1/2 Stick butter or margarine
1/2 c Madeira wine
1/4 ts Cinnamon
Pinch of cloves
Pinch of nutmeg
1/2 ts Powdered ginger
1/4 ts Salt
1/2 c Ground or finely chopped
Nuts (almonds, hickory, or pecans)
Cover grapes and apricots in saucepan with water and bring to boil. Lower heat and simmer for 10 minutes. Drain fruit and add all remaining ingredients. Simmer for 10 minutes. Makes about 2 1/2 cups.
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