Roast Poultry With Cherry Sauce
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)