Cherry Port Sauce

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#17976

serves/makes:

ready in:
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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