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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)