Strawberry Sauce


1 cup Canned Low-Salt Chicken broth
1/3 cup Strawberry preserves
1/3 cup Orange juice
1/4 cup Fresh Lemon juice
1/2 tsp Grated Lemon peel
1/2 tsp Ground Cinnamon
1/4 tsp Ground Cloves

1/2 cup Ruby Port
2 tsp Cornstarch
1/4 cup Orange marmalade
1 Tbl Ketchup
Generous pinch of Cayenne Pepper


Combine chicken broth, strawberry preserves, orange juice, lemon juice, lemon peel, cinnamon, and cloves in heavy medium saucepan. Boil over medium-high heat until broth mixture is reduced to 1 1/2 cups, about 6 minutes.


Whisk port and cornstarch in small bowl to blend. Whisk port-cornstarch mixture, orange marmalade, and ketchup into reduced broth mixture. Bring to simmer over medium heat, whisking constantly. Simmer until flavors blend and sauce thickens slightly, whisking frequently, about 5 minutes. Season sauce to taste with salt, pepper, and cayenne. Serve warm or at room temperature.