| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Pitted and halved fresh sweet cherries |
| 2 |
tb |
Orange juice |
| 2 |
tb |
Sherry |
| 1 |
tb |
Sugar |
| 1 |
ts |
Grated orange peel |
| 3/4 |
ts |
Dijon style mustard |
| 1/4 |
ts |
Salt |
| 3 |
dr |
Aromatic bitters optional |
| 1 |
tb |
Cold water |
| 2 |
ts |
Cornstarch |
INSTRUCTIONS
Combine cherries, orange juice, sugar, orange peel, mustard, salt and
bitters. Cover and simmer gently 5 minutes. Combine water and
cornstarch; stir into cherry mixture. Cook and stir until thickened
and clear. Sauce may be stored up to a week in the refrigerator.
Serve with barbecued poultry, ham or assorted specialty sausages.
Converted by MMCONV vers. 1.20
Posted from the Echo's Library 05/22/94 by Frank Skelly
From: Jr Byers Date: 12-09-97 (00:00) The Once
And Future Legend (1) Cooking
Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on
Feb 03, 99
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