Ingredients

1 small (10 to 12-lb.) turkey/chicken, roasted in covered grill or in an oven
1/4 Tbsp. ginger
4 Tbsp. sugar
1/4 tsp. salt
1/4 tsp. dry mustard
1/2 C. Michigan cherry wine
1 Tbsp. grated orange rind
1-1/2 Tbsp. cornstarch
1/2 C. orange juice
1/4 C. currant jelly
1 lb. pitted tart cherries water, packed and drained
2 Tbsp. brandy

Cooking Instructions

In a sauce pan, combine ginger, sugar, salt, dry mustard and corn starch. Add cherry wine, orange rind, orange juice and currant jelly. Cook, stirring constantly, until thickened. Add drained cherries and brandy before serving and heat through. Serve with roasted poultry.
 
 
In the beginning was the Word, and the Word was with God, and the Word was God. (John 1:1)