1 cup very dry sherry
1 tablespoon lemon juice
1/2 cup currant jelly
Dash of cayenne pepper
Cut an orange in half. Remove juice from both sections and reserve. Then take the rind of one half and cut into thin strips. Put the orange rind strips and the dry sherry in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered, until reduced to 1/2 cup of liquid.
Remove orange rind from the sherry and add the reserved orange juice, lemon juice, jelly and cayenne pepper. Cook until heated through. Great with poultry.
Makes 1 to 1-1/2 cups sauce.