Cherry Port Sauce

search

    Cherry Port Sauce

    Ingredients

    • 16 1/2 ounces dark sweet cherries, pitted
    • 1 tb Dijon mustard
    • 1/2 c ruby port
    • 1 1/2 tb orange peel, grated
    • 1/4 c orange juice
    • 1/4 c red current jelly
    • 2 tb ruby port
    • 2 ts arrowroot

    Instructions

    Yield: 2 cups. 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.

    Leave a Comment

    Rate

    Cancel Reply to Comment

    Thanks for your comment. Don't forget to share!

    Close

    Report Inappropriate Comment

    Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

    Thank you for taking the time to improve the content on our site.

    Close Window