2 tablespoons of grated orange peel
1/3 cup of cold water
3/4 cup of blackberry or black grape jelly
1/4 cup of port wine or sherry
1/4 cup of orange juice
1 tablespoon of cornstarch
1 tablespoon of mustard, either powdered or common
1/4 teaspoon of grated ginger
a pinch of pepper
1 tablespoon of lemon juice
2 tablespoons of grated orange peel
1/3 cup of cold water
3/4 cup of blackberry or black grape jelly
1/4 cup of port wine or sherry
1/4 cup of orange juice
1 tablespoon of cornstarch
1 tablespoon of mustard, either powdered or common
1/4 teaspoon of grated ginger
a pinch of pepper
1 tablespoon of lemon juice
Dissolve the orange peel in water, bring to a boil, strain and reserve
Melt the jelly in a saucepan over low heat, stirring occasionally
Add the port wine and orange juice
Mix in the cornstarch, spices, and lemon juice until smooth
Combine this mixture with the ingredients in the saucepan, bring to a simmer, reduce heat, and cook until the sauce is transparent (about 5 minutes)
Add the orange peel and serve hot or cold, accompanying duck, ham, tongue, or chicken
Serves 1 x cup and 2 tablespoons.
