1 can (11 oz.) mandarin oranges
1 tbsp. cornstarch
1 tbsp. packed brown sugar
1 tsp. chicken bouillon
1/2 tsp. curry powder
1/8 tsp. ground ginger
1/2 c. green grapes, halved

Drain and reserve juice from oranges, add water to make 1 1/2 cups. In small pan, combine sugar, bouillon, curry powder and ginger. Gradually add liquid, then stir in cornstarch in little of liquid until thick. Stir in grapes and oranges. Serve over sliced turkey. Makes 2 1/2 cups sauce.