1 c Red currant jelly
2/3 c Orange juice
1/4 c Lemon juice
2 ts Cornstarch
1 c Port or Madeira wine
1 tb Grated orange peel (zest)
2 tb Grand Marnier
Combine first three ingredients in saucepan. Bring to a boil over low flame. Mix
cornstarch and 1/4 cup wine until smooth; slowly add to jelly mixture, stirring
constantly. Cook and stir until mixture starts to thicken slightly, stir in remaining wine
and orange peel. Stir in the Grand Marnier just before serving. Yield: About 3 cups. Works
excellently as a baste or sauce on duck, goose, ham or spareribs.
Source: Barbecuing the Weber(tm) Covered Way.
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