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The perfect sauce for holiday meats.

Cumberland Sauce

1 cup orange juice
2 tablespoons cornstarch
1 (12-ounce) jar red currant jelly
1 tablespoon shredded orange peel
1 tablespoon Dijon mustard
1/4 teaspoon salt

1. Combine orange juice and cornstarch in 2-quart saucepan. Add jelly, orange peel, mustard and salt. Bring to a boil; stirring constantly. Boil for 1 minute, stirring constantly. Serve with roast pork, turkey, ham or chicken.

Makes 2 cups.