Title: Grapes in Cabernet Sauce
Categories: Fruit
Yield: 8 Servings

2	c	Red wine (pref cabernet)
3	c	Red Flame or
		Seedless black grapes
1/4	ts	Cinnamon
1/4	c	Currant jelly
1 1/2	tb	Cornstarch
		Non-fat yogurt

Reserving 2 tbs, pour the remaining wine into a saucepan over medium heat with the grapes, cinnamon, and currant jelly. Heat to boiling, reduce heat and simmer 4-5 min.

Pour the cornstarch into a small dish, add the reserved wine, and mix well. Slow stir this mixture into the hot liquid. Remove from the heat. Let cool slightly. Serve warm over non-fat yogurt or other low-fat dessert.

: Baltimore Sun

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