Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           red currant jelly
     2/3  cup           orange juice
     1/4  cup           lemon juice
   2      teaspoons     cornstarch
   1      cup           port or Madeira wine
   1      tablespoon    grated orange peel -- (zest)
   2      tablespoons   Grand Marnier

Preparation:

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.