Cumberland Sauce II

      1 c  Red currant jelly                   1 c  Port or Madiera wine
    2/3 c  Orange juice                        1 tb Grated orange peel (zest)
    1/4 c  Lemon juice                         2 tb Grand Marnier
      2 ts Cornstarch

  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. By Carey Starzinger
  on Oct 03, 1996