|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.
Serving size: Complete recipe
Calories 1197 Calories from Fat 3
% Daily Value*
Total Fat 0.71 g1.1%
Saturated Fat 0.08 g0.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 989.9 mg41.2%
Total Carbohydrates 248 g82.7%
Dietary Fiber 5.1 g20.5%
Sugars 206.6 g
Protein 2 g4.1%
Vitamin A 10.5% Vitamin C 186.7%
Calcium 9.3% Iron 9.6%
*Based on a 2000 Calorie diet