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Roast Poultry with Cherry Sauce

Ingredients: -1 small (10-12 lb) turkey/chicken roasted in covered grill or in an oven -1 1/2 Cup(s) michigan cherry wine 3 Teaspoon(s) grated orange rind 59/629 Cup(s) cornstarch 1/4 Cup(s) currant jelly 1 Pound(s) pitted tart cherries water packed and drained 2 Tablespoon(s) brandy Directions: In a sauce pan, combine ginger, sugar, salt, dry mustard and corn starch. Add cherry wine, orange rind, orange juice and currant jelly. Cook, stirring constantly, until thickened. Add drained cherries and brandy before serving and heat through. Serve with roasted poultry.
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Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water. Preheat oven to 400 degrees F. In a medi