Picy Cherry Sauce
|Red wine/Half red wine and half port wine||3⁄4 Pint (450 Milliliter)|
|Grated orange rind||1 Teaspoon|
|Cornflour||2 Teaspoon (Leveled)|
|Red cherries||500 Gram, stoned (500 Gram)|
|Sugar||To Taste (Extras Required)|
|Redcurrant jelly||1 Tablespoon (Extras Required)|
|Orange juice/Lemon juice||1 Tablespoon (Extras Required)|
|Dark rum/Brandy||1 Tablespoon (Extras Required)|
|Butter||1 Tablespoon (Extras Required)|
Simmer the wine gently with the spices, grated rind and bay leaf in a covered pan for 5 minutes, then allow to cool completely.
Strain the spiced wine into a clean pan and thicken with the cornflour mixed to a paste with 3-4 tablespoons of water or juice from the cherries.
Stir the sauce until it thickens, then add the cherries and heat through.
Taste and sweeten with a little sugar or redcurrant jelly if you wish, or add citrus juice to sharpen.
A few tablespoons of dark rum or brandy add richness, and a knob of butter beaten in just before serving gives the sauce a glossy shine.