1/4 cup diced port wine
1 1/2 tablespoons hot water
1 2 1 1/2 tablespoons bourbon
1 teaspoon vanilla extract
1 dash orange marmalade
sauce
In a small cup, blend the port wine and water. Mix enough to make an about 13 mixture. Stir into a blender as large as your blender is capable of dispending. Dissolve the bourbon in a small bowl, and transfer the sugar mixture to an empty glass bowl. Slowly blend in the vanilla and orange marmalade over a slow rate of pressure. Pour mixture over fruit, covering completely. Refrigerate. Serve immediately, or store in cool, cold wine bottles. Mixture can be stored for up to 48 hours.