Cumberland Fruit Sauce

• 1 30 oz (840 grm). can fruit cocktail
• 1/4 cup (60 ml) frozen orange juice concentrate
• 1/4 cup (60 ml) currant jelly
• 2 tbsp (30 ml) sherry or port wine
• 1/4 tsp (1 ml) ground ginger
• 2 tbsp (30 ml) cornstarch
• 2 tbsp (30 ml) lemon juice

1. Drain fruit cocktail, reserving 1-1/2 cups (350 ml) juice.
2. Combine drained juice, orange juice concentrate, jelly, wine and ginger in saucepan.
3. Heat until jelly melts, stirring occasionally.
4. Blend cornstarch and lemon juice until smooth and combine with helly mixture.
5. Cook, stirring constantly until mixture thickens.
6. Add fruit cocktail to thickened sauce and heat 1 to 2 minutes.
7. Serve hot with ham.

fruit cocktail, orange juice, currant jelly, sherry, ground ginger, cornstarch, lemon juice

Taken from online-cookbook.com/goto/cook/rpage/0009CF (may not work)