Cooking Recipe Cherry Port Sauce
Recipe Ingredients
16 1/2 oz
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
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.