Orange Mustard Sauce

This sauce is especially good over sliced ham or tongue.

6 scallions, thinly sliced
1 cup water
1/2 cup orange juice
3 tablespoons lemon juice
1/2 cup orange marmalade
1 cup dry white wine
1 teaspoon prepared mustard
1/8 teaspoon ginger
Dash of Cayenne
1 tablespoon cornstarch
1 tablespoon grated orange rind
1 tablespoon grated lemon rind

In a saucepan, boil the scallions in one cup of water for two minutes. Drain. Combine the remaining ingredients, except rinds, with the scallions until thoroughly blended. Cook over low heat until slightly thickened, about five minutes. Add the rinds and serve hot. Makes about two cups.

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