Fruit sauce for buffalo roast

Yield: 2 Cups

1 c Seedless grapes      1 c Dried apricots diced
1 1/2 c Water      1/2 Stick butter or margarine
1/2 c Madeira wine      1/4 ts Cinnamon Pinch of cloves Pinch of nutmeg
1/2 ts Powdered ginger      1/4 ts Salt
1/2 c Ground or finely chopped

Nuts (almonds hickory or Pecans) Cover grapes and apricots in saucepan with water and bring to boil. Lower heat and simmer for 10 minutes. Drain fruit and add all remaining ingredients. Simmer for 10 minutes. Makes about 2 1/2 cups. Source: "COOKING WILD GAME" by Zack Hanle 1974