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4 teaspoons cornstarch
4 tablespoons sugar
1/2 cup orange juice
1/4 cup currant jelly
1/4 teaspoon dry mustard
1/4 teaspoon ground ginger
1 can cherries, liquid reserved

In a sauce pan mix cornstarch, sugar, and orange juice until dissolved. Add the liquid from the cherries over heat, stirring constantly until thickened; bring to a boil.

Add currant jelly, mustard, and ginger; stirring until jelly melts. Add cherries; heat through briefly. Pour over roasted poultry.

Posted by Judy Hochsztein

Nutritional Info Per Serving: N/A