| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
2 |
Servings |
INGREDIENTS
| 2 |
c |
Dry red wine |
| 1 |
tb |
Brown sugar; lightly packed |
| 3 |
|
Whole bay leaves |
| 4 |
|
Sprigs fresh thyme |
| 6 |
|
Whole cloves |
| 2 |
|
Sticks cinnamon; 3" long |
| 3 |
|
Strips orange zest |
| 10 |
|
Shole black peppercorns |
| 2 |
c |
Cherries; dark sweet, pitted |
| 2 |
ts |
Cornstarch |
| 2 |
tb |
Orange juice |
| 1 |
pn |
Salt |
| 1/8 |
ts |
Coarsely ground pepper |
INSTRUCTIONS
In a medium saucepan over high heat bring the wine, sugar, bay leaves,
thyme, cloves, cinnamon, orange zest, and peppercorns to a boil. Reduce
heat and simmer for 20 minutes or until the volume is reduced by half.
Strain and return the liquid to the saucepan and add the cherries. Continue
cooking over low heat for 5 minutes until the cherries are softened. Bring
to a boil again.
Dissolve the cornstarch in the orange juice and add to saucepan. Stir
constantly until the sauce thickens, about 3 minutes. Remove from the heat
and stir in the salt and black pepper.
Recipe by: Kitchen Garden (October/November) 1997
Posted to recipelu-digest by Nesb2@aol.com on Feb 9, 1998
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