Serve this at room temperature with roast wild duck or goose.
- 3 tablespoons plus 1 teaspoon red currant jelly
- 1 tablespoon sherry
- 1 tablespoon Madeira wine
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1 1/2 teaspoons freshly-grated orange rind
- Heat jelly until it melts; blend in wines, juices and seasonings.
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