---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Cumberland Sauce II
  Categories: Other sauce, Bbq sauces
       Yield: 1 servings
  
       1 c  Red currant jelly
     2/3 c  Orange juice
     1/4 c  Lemon juice
       2 ts Cornstarch
       1 c  Port or Madiera wine
       1 tb Grated orange peel (zest)
       2 tb Grand Marnier
  
   Combine first three ingredients in saucepan.  Bring to a boil
   over low flame.  Mix cornstarch and 1/4 cup wine until smooth;
   slowly add to jelly mixture, stirring constantly.  Cook and
   stir until mixture starts to thicken slightly, stir in
   remaining wine and orange peel.  Stir in the Grand Marnier
   just before serving. Yield:  About 3 cups.
   
   Works excellently as a baste or sauce on duck, goose, ham or
   spareribs.
   
   Source:  Barbequing the Weber (tm) Covered Way.
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