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Ingredientes
- 1 c. Red currant jelly
- 2/3 c. Orange juice
- 1/4 c. Lemon juice
- 2 tsp Cornstarch
- 1 c. Port or possibly Madiera wine
- 1 Tbsp. Grated orange peel (zest)
- 2 Tbsp. Grand Marnier
Direcciones
- Combine first three ingredients in saucepan. Bring to a boil over low flame. Mix cornstarch and 1/4 c. wine till smooth; slowly add in to jelly mix, stirring constantly. Cook and stir till mix starts to thicken slightly, stir in remaining wine and orange peel. Stir in the Grand Marnier just before serving.
- Yield: About 3 c..
- Works excellently as a baste or possibly sauce on duck, goose, ham or possibly spareribs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 837g | |
| Calories 1448 | |
| Calories from Fat 4 | 0% |
| Total Fat 0.42g | 1% |
| Saturated Fat 0.07g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 125mg | 5% |
| Potassium 815mg | 23% |
| Total Carbs 295.62g | 79% |
| Dietary Fiber 4.6g | 15% |
| Sugars 206.06g | 137% |
| Protein 2.47g | 4% |
