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---------- Recipe via Meal-Master (tm) v8.02
Title: Cumberland Sauce II
Categories: Other sauce, Bbq sauces
Yield: 1 servings
1 c Red currant jelly
2/3 c Orange juice
1/4 c Lemon juice
2 ts Cornstarch
1 c Port or Madiera 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: Barbequing the Weber(tm) Covered Way.
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