Autumn Supper On Skewer - cooking recipe

Ingredients

1 (6 oz.) can frozen orange juice concentrate
1/2 c. honey
1/4 c. chopped crystallized ginger
3/4 tsp. marjoram leaves
2 lb. boneless lamb or veal, cut into 1-inch cubes
1 medium acorn squash, cut into 2-inch pieces
4 medium apples, quartered

Preparation

Mix orange juice, honey, ginger and marjoram.
Place meat in shallow glass dish.
Pour orange juice mixture over meat.
Cover; refrigerate several hours, turning meat occasionally.
Cook squash in 1 inch boiling salted water (1/2 teaspoon salt to 1 cup water) for 10 minutes; drain.
Remove meat from marinade.
Reserve marinade.