Goes particularly well with duck and venison.
Yield:
Makes about 2-1/2 cups.Ingredients
1 cup currant jelly
1 tablespoon prepared mustard
1 teaspoon grated onion
1/2 teaspoon ginger
grated peel of 1 orange and 1 lemon
1/2 cup orange juice
2 tablespoons lemon juice
1/2 cup Marsala wine
1 tablespoon cornstarch
2 tablespoons water
Instructions
In a saucepan, combine all the ingredients except the cornstarch and water. Mix well and cook over hot water or very low heat, stirring, until the jelly melts. Mix the cornstarch and water, add to the sauce and stir until the sauce is thickened and transparent.
