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Cherry Port Sauce
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- #17976
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (16.5 ounce size) dark sweet cherries, reserve juice
1 tablespoon Dijon mustard
1/2 cup ruby port
1 1/2 tablespoon orange peel, grated
1/4 cup orange juice
1/4 cup red current jelly
2 tablespoons ruby port, MIXED WITH
2 teaspoons cornstarch
directions
Drain cherries.
In a medium saucepan, combine the mustard and the port. Stir in the cherries, rind, juice and currant jelly until the jelly melts.
Bring to a near boil over high heat. Add ruby port and cornstarch mixture and stir constantly until thick and glossy.
added by
supersalad
nutrition data
461 calories, 1 grams fat, 95 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.
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