Grape Sauce for Duck or Ham

Ingredients

1/3 cup butter 

1 teaspoon cornstarch

1/3 cup currant jelly

2 Tablespoons lemon juice

1 Tablespoon grated orange rind

1/3 cup sweet sherry

1 cup Thompson seedless grapes

Process

1. Melt butter in top of double boiler. 

2. Blend in cornstarch. 

3. Add the jelly and place misture over hot water to melt the jelly. 

4. Stir in juice and rind. 

5. Heat until thickened, then cook 2 minutes longer. 

6. Cool. Just before serving, stir in the sherry and grapes. 

Yield about one cup.