Picy Cherry Sauce Recipe
Ingredients
| 450 ml/3/4 pint red wine, or half red wine and half port wine | ||
| Cinnamon stick | 1 | |
| 1 or 2 whole cloves | ||
| Orange rind | 1 Teaspoon, grated | |
| Bay Leaf | 1 | |
| 2 level Ms cornflour | ||
| 500 g/1 lb red cherries, stoned | ||
| Sugar | ||
| Redcurrant jelly | ||
| Orange or lemon juice | ||
| Dark rum or brandy | ||
| Butter | ||
Directions
Simmer the wine gently with the spices, grated rind and bay leaf in a covered pan for 5 minutes, then allow to cool completely.
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.
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.
Chef
