CLARET SAUCE
Steps:
- Boil sugar and water for 8 full minutes. Remove from heat and pour in claret. Let sit until it reaches room temperature (will thicken into a sauce consistency). Bottle. Use sparingly on: Italian ice lemon sherbert white or lemon cake fruit Alternatively, you can add strawberries and rhubarb to the boiling water/sugar and then strain for a Strawberry Rhubarb Claret Sauce.
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