Raspberry Glaze

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Title: Raspberry Glaze
Categories: Poultry, Glaze, 1986 dccc, 1st
Yield: 10 ounces

1 c Preserves, raspberry, 1/2 c Wine, white, port
-- seedless 1 md Lemon, peel, grated

In a saucepan, make the glaze by mixing together all of the
ingredients and cooking for about 5 minutes over medium heat until the
sauce is slightly thickened.

Cook: Stephen Abel, Delaware

Source: "Chicken Cookery" - 1994 Delmarva Chicken Cooking Contest
: Delmarva Poultry Industries, Inc.
: Georgetown, Delaware, 19947-9622

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