" The perfect topping for roast poultry. "
Ingredients: 2 cups E. Waldo Ward's Peach Preserves 1 teaspoon gingerroot, peeled and minced 1/4 cup dry sherry 1/8 teaspoon ground cardamom 1/8 teaspoon ground cloves 1/8 teasoon ground allspice 2 tablespoons Grand Marnier 1/8 teaspoon garlic, minced 1 cup sugar
Directions:
1In saucepan, combine all ingredients
3 Cook over low heat until mixture comes to a boil.
4Allow to sit about 15 minutes to thicken again.
5Spoon over roasted poultry.
**You can also substitute the Peach Preserves for Cherry Preserves if you like!
Makes 6 Servings 2 1/2 cups
