INGREDIENTS:5 lb. fresh rhubarb, cut into 1-inch pieces 1 cup granulated sugar 2 qts. red maraschino cherries, including juice 1 ½ qts. water 2 Tbsp. ground ginger 2 cups port wine 2 cups seasoned flour as needed, butter 48 boneless chicken breasts (6 oz. each) 96 red maraschino cherries 48 sprigs fresh thyme DIRECTIONS:In large stainless steel saucepan, combine rhubarb, sugar, maraschino cherries, water, and ginger. Cook until rhubarb is tender. Purée in food processor. Strain through fine ...
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