Recipe Archives->Sauces->Cherry Port

Cherry Port Sauce
Yield: 2 cups

16 1/2 oz dark sweet cherries, pitted
1 tb Dijon mustard
1/2 c ruby port
1 1/2 tb orange peel, grated
1/4 c orange juice
1/4 c red current jelly
2 tb ruby port
2 ts 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.

Printable version: cherry-port.txt.