Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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