Cherry Port Sauce Recipe
Yield: 2 CupsRecipe by luhu.jp
Ingredients:
16 1/2 ounce: Dark Sweet Cherries, Pitted
1 tbsp: Dijon Mustard,
1/2 cup: Ruby Port,
1 1/2 tbsp: Orange peel, grated
1/4 cup: Orange Juice,
1/4 cup: Red Current Jelly,
2 tbsp: Ruby Port,
2 tsp: Arrowroot,
Directions:
Drain cherries; refrigerate cherry syrup and reserve for other use.
In a medium saucepan, into the mustard, gradually stir the port,
keeping smooth. Stir in the cherries, rind, juice and currant jelly,
stirring until the jelly melts. Bring to a near boil over high heat.
Add 2 tablespoons of ruby port stirred into 2 teaspoons arrowroot and
stir constantly until thickened and glossy.
Source from luhu.jp
In a medium saucepan, into the mustard, gradually stir the port,
keeping smooth. Stir in the cherries, rind, juice and currant jelly,
stirring until the jelly melts. Bring to a near boil over high heat.
Add 2 tablespoons of ruby port stirred into 2 teaspoons arrowroot and
stir constantly until thickened and glossy.
Source from luhu.jp
Tags
Sauces