Curry Sauce

1c dry white wine                                      2 1/2c organic chicken stock or broth
2 tbs Culinaria Curry powder                    2 tbs corn starch
1/2c water                                                1/4c golden raisins

Prep ahead.  cover raisins with water in a heat resistant container, and heat in microwave.  Let them set for about an hour, reheat if needed.  Raisins should be plump.  Mix a slurry:  Using a small bowl, add 1/4c chicken broth, and 2 TBS corn starch and curry powder, stir completely.  Set aside.   A stick resistant sauce pan and small crock pot are helpful.
In a stick resistant sauce pan bring dry white wine to a boil, for about 3 minutes.  Drain raisins, then add to sauce pan, bringing mixture back up to a boil.  Heat chicken stock or broth in microwave to a boil then slowly add to sauce.  Now add the slurry into boiling sauce.  Stir constantly.  Sauce will begin to thicken.  Pour into crock pot to keep warm to serve.  This sauce can be used with a variety of meals but the Chicken Coquettes and rice ring are awesome.