3 to 4 lbs. pork butt roast
1 garlic clove, split
1 (10 oz.) jar currant jelly
1 tsp. shredded orange peel
2 tbsp. orange juice
2 tbsp. lemon juice
1 tbsp. butter
1 1/2 tsp. grated ginger root or 1/4 tsp. ground ginger
1 tsp. Dijon style mustard

Place roast in roasting pan (fat side up). Rub garlic over surface. Roast in 350 degree oven about 1 1/2 hours.

Mix in saucepan - jelly, orange peel, orange juice, lemon juice, butter, ginger and mustard. Heat until sauce is smooth. Baste roast with this jelly sauce the last 1/2 hour of roasting. Serve warm sauce with pork. Makes 4 servings - plus leftovers.