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.