3/4 c. apple jelly
1/2 c. fresh orange juice
3 tbsp. fresh lemon juice
1 tbsp. dry mustard
3/4 tsp. ginger
2 lg. unpeeled oranges cut in cartwheels, halved

Combine jelly, juices, mustard and ginger in saucepan. Bring to a boil. Add the orange slices and simmer for 5 minutes. Serve warm. This sauce can be refrigerated for several days.