Yield: 2 Cups
|16½ ounce||Dark Sweet Cherries, Pitted|
|1 tablespoon||Dijon Mustard|
|½ cup||Ruby Port|
|1½ tablespoon||Orange peel, grated|
|¼ cup||Orange Juice|
|¼ cup||Red Current Jelly|
|2 tablespoons||Ruby Port|
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.