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Cumberland Sauce

1 orange peel, 1-Inch Square
3/4 cups orange juice
1/2 cup currant jelly
2 tablespoons claret wine
1/4 teaspoon ground ginger
4 teaspoons cornstarch
1 tablespoon 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.

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