ZESTY ORANGE SAUCE

1 orange
1 cup very dry sherry
1 tablespoon lemon juice
1/2 cup currant jelly

Cut orange in half. Remove juice from both sections and reserve. Then take the rind of one half and cut into thin strips.

Cook orange strips with dry sherry. Simmer, uncovered, until reduced to 1/2 cup liquid.

Remove rind from sherry and add the reserved orange juice, lemon juice, jelly and cayenne. Simmer until jelly melts.

For Cornish hens or chicken.

Source: Omaha Steaks