Cherry Merlot Dipping Sauce

1 cup frozen cherries1 cup merlot#189; cup beef broth1 cup currant jelly2 tablespoons butter1 tablespoon fresh lime juiceThaw cherries slightly; puree in food processor.Combine puree, merlot, beef broth, jelly and butter in a saucepan and bring to a boil, stirring occasionally. Lower heat and simmer sauce 30-40 minutes or until slightly syrupy. Stir in lime juice.Use as a dipping sauce for fondue-cooked meat or serve over beef, pork, chicken, duck or seafood.Serves four.