Cherry port sauce

Yield: 2 Cups

Measure 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

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.

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