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| 2 1/2 | cups | stock | |
| 3 | tablespoons | soy sauce | |
| 1 1/2 | tablespoons | red currant jelly | |
| 3 | teaspoons | cornstarch | |
| 1 1/2 | tablespoons | orange juice | |
| 1 1/2 | tablespoons | sherry | optional |
| 1 | x | salt and black pepper |
Put stock, soy sauce and jelly into a saucepan and bring to a boil.
Blend corntarch with orange juice and sherry and add to the saucepan.
Stir well and simmer over a low heat until thickened slightly.
| % Daily Value* | |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 463mg | 19% |
| Total Carbohydrate 7.0g | 2% |
| Dietary Fiber 0.0g | 0% |
| Sugars 3.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 0% | Vitamin C | 2% | |
| Calcium | 0% | Iron | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Wow this was good, and I'm some stuffed! This dish was easy to make and bake and fill your face with. I added an italian blend of cheese that included provolone, mozzarella, parmesan and asiago. Served it up with Alpine Baked Pasta and it was a full meal. The sage made the dishes aromatic and extraordinary!
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