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Currant Jelly Glaze
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Currant Jelly Glaze
This is one of my favorites, While in Miami, Florida in the early 80's staying at a Hotel the Executve Chef who was from Cuba shared this with me, because I gave him a one of my recipes. Serve over pork or poultry. Great!

1 cup red current jelly
1 (6-ounce) can frozen orange juice concentrate, thawed and undiluted
1/4 cup dry sherry
1 tablespoon Worcestershire sauce
1/2 teaspoon dry mustard
Combine all ingredients in a small saucepan; cook over low heat, stirring constantly, until jelly melts and mixture is thoroughly heated. Serve warm

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12-31-2005 04:23 PM
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