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.
 
 
"Whether, then, you eat or drink or whatever you do, do all to the glory of God." (1Corinthians 10:31)