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Picy Cherry Sauce Recipe
|Red wine/Half red wine and half port wine||3⁄4 Pint (450 Milliliter)|
|Grated orange rind||1 Teaspoon|
|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)|
Calories 200 Calories from Fat 30
% Daily Value*
Total Fat 3 g5.3%
Saturated Fat 2 g10.1%
Trans Fat 0 g
Cholesterol 8.1 mg
Sodium 5.5 mg0.2%
Total Carbohydrates 23 g7.7%
Dietary Fiber 2.5 g10.2%
Sugars 13.6 g
Protein 1 g2.9%
Vitamin A 34.5% Vitamin C 27.2%
Calcium 3.1% Iron 3.3%
*Based on a 2000 Calorie diet
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.