---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Cumberland Sauce II
 Categories: Other sauce, Bbq sauces
      Yield: 1 servings
 
      1 c  Red currant jelly
    2/3 c  Orange juice
    1/4 c  Lemon juice
      2 ts Cornstarch
      1 c  Port or Madiera wine
      1 tb Grated orange peel (zest)
      2 tb Grand Marnier
 
  Combine first three ingredients in saucepan.  Bring to a boil
  over low flame.  Mix cornstarch and 1/4 cup wine until smooth;
  slowly add to jelly mixture, stirring constantly.  Cook and
  stir until mixture starts to thicken slightly, stir in
  remaining wine and orange peel.  Stir in the Grand Marnier
  just before serving. Yield:  About 3 cups.
  
  Works excellently as a baste or sauce on duck, goose, ham or
  spareribs.
  
  Source:  Barbequing the Weber(tm) Covered Way.
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