Place the marmalade, orange juice, lemon juice,
horseradish, ginger and dry mustard in a blender or food
processor and puree
Store in the refrigerator for up to 1
week.
Yield: 1 cup
SUGGESTED USE: This a great sauce to spread on pork
spareribs to glaze, but be sure to save some to serve with the
cooked ribs
It is also great on chicken wings and with
skewered shrimp.
