1 tablespoon butter

1/2 cup Marsala wine

1/2 cup wild cherry jelly

Melt the butter in a heavy skillet. Add the wine and simmer about 3 minutes.

Add the cherry jelly and stir until completely dissolved.

Simmer until sauce thickens to desired consistency. Arrowroot can be used to thicken this sauce.

Norma Lester, New Iberia