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Port and Currant Jelly Sauce

2 cups apple cider or sparkling apple cider
4 cups chicken stock or broth
1 cup port
1 cup currant jelly

In a 2-quart saucepan, boil the cider, reducing it to 1 cup. Add
the stock and port. Bring to a rolling boil and then lower to a
fast simmer for 20 minutes. Add jelly 1/2 cup at a time. Stir to
blend. The sauce should be thick enough to coat the back of a
spoon. Makes 3 cups.

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