The recipe calls for cooking in a chafing dish but Carol cooks it in a heavy pan. Melt the butter over low heat in a heavy pan. Add jelly and stir until it dissolves. Stir in the chili sauce and allspice. Continue stirring until mixture is smooth. Add Cherry Herring or any other cherry cordial at the last minute. This stuff is pure delight over roast lamb, and be sure not to overcook the lamb - I like it pink! (This is Carol Watson speaking).