| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3 | Cups Red Currant jelly | |
| 1/3 | Cup Grated Orange zest | |
| 1 1/2 | Tsp ground Allspice |
INSTRUCTIONS
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@aol.com on Feb 14, 1998
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