Yield: 1 Servings
|3||Cups Red Currant jelly|
|⅓||Cup Grated Orange zest|
|1½||Tsp ground Allspice|
Yield: scant quart
1. Mix all ingredients and let sit for 1 hour.
2. Use as a basting glaze for smoked Rack of Pork. Thin with white wine or Orange juice for a dipping sauce.
Posted to bbq-digest by DBrophy627@... on Feb 14, 1998