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1 cn (2oz) anchovies packed in Olive oil
1 1/2 c Water
1 ts Oregano
1 oz Grape juice
1/2 ts Salt.

Boil the anchovies, water, oregano, and salt over high heat for 10 minutes, until the liquid is reduced about one third.

Strain the liquamen through a tea strainer once or twice, then add the grape juice. Pour into a jar. It will keep for weeks if refrigerated.

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