1 Orange Peel; 1-Inch Square

3/4 c Orange Juice

1/2 c Currant Jelly

2 tb Claret Wine

1/4 ts Ground Ginger

4 ts Cornstarch

1 tb Lemon Juice

Put all of the ingredients in a blender container and blend until the ingredients are combined and the orange peel is finely chopped. Pour into a saucepan and cook, stirring constantly, until the mixture is thickened and bubbly. Cook 1 to 2 minutes longer. Serve the sauce, hot or cold, with meat or poultry. Makes 1 1/2 cups.