Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Cups Red Currant jelly |
| ⅓ \N | Cup Grated Orange zest |
| 1½ \N | 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