2 lbs.. Jody Maroni Toulouse Garlic Sausage
1 cup Orange Marmalade
3/4 cup Burgundy wine
3/4 cup water
1/2 cup orange juice
1 8 oz. can apricots, drained and puréed
2 tbsp. red currant jelly
2 tbsp. brown sugar
2 tbsp. cornstarch
1/4 cup cold water

Bake sausage in a 350° oven for 25-30 minutes and cut into 1 inch coins. Combine marmalade, Burgundy, water (3/4 cup), orange juice, apricots, jelly and sugar in medium saucepan. Simmer gently over low heat, stirring frequently until well blended. Slowly add cornstarch dissolved in water, stirring constantly. Simmer sauce until thickened. Add sausage and simmer for 3 minutes. Serve over buttered noodles. Serves 6.