Slightly thaw frozen cherries, puree in food processor. Place pureed cherries, merlot, beef broth, jelly and butter in a saucepan and bring to a boil, stirring occasionally. Bring down heat to low and reduce, simmering 30-40 minutes or until slightly syrupy. Stir in lime juice, remove from heat and serve.
Cherry Merlot Dipping Sauce
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