1 Orange Peel; 1-Inch Square
3/4 c Orange Juice
1/2 c Currant Jelly
2 tb Claret Wine
1/4 ts Ground Ginger
4 ts Cornstarch
1 tb Lemon Juice
Put all of the ingredients in a blender container and blend until the ingredients are combined and the orange peel is finely chopped. Pour into a saucepan and cook, stirring constantly, until the mixture is thickened and bubbly. Cook 1 to 2 minutes longer. Serve the sauce, hot or cold, with meat or poultry. Makes 1 1/2 cups.