Gourmet Style Cumberland Sauce
|Red currant jelly||1 Cup (16 tbs)|
|Orange juice||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Port wine/Madeira wine||1 Cup (16 tbs)|
|Orange peel||1 Tablespoon, grated|
|Grand marnier||2 Tablespoon|
Combine first 3 ingredients in saucepan.
Bring to a boil over low heat.
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 Grand Marnier just before serving.