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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 1 |
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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.
| 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 |
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