|Orange peel||2 Tablespoon (Removed With A Vegetable Peeler From 2 Oranges)|
|Lemon peel||1 Teaspoon (Removed With A Vegetable Peeler)|
|Fresh orange juice||1 Cup (16 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|White wine||1 Cup (16 tbs)|
|Currant jelly||1 Cup (16 tbs)|
|Dry mustard||1 Teaspoon|
|Powdered ginger||1⁄2 Teaspoon|
|Cayenne pepper||1 Pinch|
|Cornstarch||1 Tablespoon, dissolved in water|
Combine orange and lemon peels with juices in a medium saucepan.
Bring to a boil and simmer until peels become translucent, about 20 minutes.
Strain, returning the liquid to the saucepan.
Stir in the wine, jelly, mustard, ginger, salt and pepper.
Bring to a boil and then simmer for 30 minutes.
Add cornstarch mixture and boil 1 minute.
Use to glaze poultry or as a sauce over rotated chicken or game hens.