" The perfect topping for roast poultry. "


  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


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