1. Blanch the rind in boiling water. 2. Combine jelly, wine, juice, mustard, and ginger (reserve 3 tbs of the orange juice) and bring to a boil. 3. Combine cornstarch with reserved juice and add to boiling mixture. 4. Add lemon, cayenne, salt, and pepper and cook, stirring, until thickened. 5. Strain the sauce and add the blanched orange rind. ---------------------------------------------------------------------------
Nutrition
Ingredients
