Cherry Port Sauce
Ingredients
- 16 1/2 ounces 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
Instructions
Yield: 2 cups. 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.
