Instructions: Mix together the ginger, salt and pepper and rub into chicken then roast it in oven preheated to 350 for 1 hour. Melt the butter and saute onion and finely shredded peel of 1/2 orange until clear. Then blend the cornstarch with a little orange juice, add the remaining orange juice and the cider.

Bring the mixture to a boil, stirring, and then blend in the corn syrup. Remove the chicken from the oven and cut it in slices, place on a serving dish and pour over the hot sauce.

Garnish with remaining oranges, peeled and divided into segments.

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