Cherry port sauce
2 Cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 2 | teaspoons | 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.