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Combine first three ingredients in saucepan. Bring to a boil over low flame. Mix cornstarch and 1/4 cup wine until smooth; slowly add to jelly mixture, stirring constantly. Cook and stir until mixture starts to thicken slightly, stir in remaining wine and orange peel. Stir in the Grand Marnier just before serving. Yield: About 3 cups. Works excellently as a baste or sauce on duck, goose, ham or spareribs. Source: Barbequing the Weber(tm) Covered Way. Posted to bbq-digest V3 #081 Date: Thu, 03 Oct 1996 08:26:43 -0700 From: Carey Starzinger
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|Serving Size: 1 Serving (517g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 4 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.5g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 82.2mg||3 %|
|Potassium 663.5mg||17 %|
|Total Carbohydrate 184.8g||54 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 181.4g|
|Protein 2.6g||4 %|
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Calories per serving: 740
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