Quail With Currant Jelly Sauce
|Quail||8 , dressed|
|Butter/Margarine||3 Tablespoon, melted|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Grated orange rind||1⁄2 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Currant jelly||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Lemon juice||2 Teaspoon|
Sprinkle quail with salt and pepper.
Brown quail on both sides in butter in a large skillet over medium heat.
Add chicken broth, cover, reduce heat, and simmer 40 minutes or until tender.
Place quail on serving platter.
Combine orange rind, orange juice, currant jelly, and ginger in a small saucepan, cook mixture over medium heat until jelly melts.
Combine cornstarch and lemon juice in a small bowl.
Add to jelly mixture, cook over low heat, stirring constantly, until thickened and bubbly.
Spoon over quail.