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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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