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Picy Cherry Sauce

Whats.Cooking's picture
Ingredients
  Red wine/Half red wine and half port wine 3⁄4 Pint (450 Milliliter)
  Cinnamon stick 1
  Whole cloves 2
  Grated orange rind 1 Teaspoon
  Bay leaf 1
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Beating
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Cherry
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
4

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