Categories: Poultry, Glaze, 1986 dccc, 1st 
      Yield: 10 ounces 
  
      1 c  Preserves, raspberry, 
           -- seedless 
    1/2 c  Wine, white, port 
      1 md Lemon, peel, grated 
  
       In a saucepan, make the glaze by mixing together all of the 
  ingredients and cooking for about 5 minutes over medium heat until the 
  sauce is slightly thickened. 
   
     Cook:  Stephen Abel, Delaware 
   
     Source: "Chicken Cookery"  - 1994 Delmarva Chicken Cooking Contest 
     :       Delmarva Poultry Industries, Inc. 
     :       Georgetown, Delaware, 19947-9622