Ingredients
-
1
-
1/4
-
1/2
-
2
-
1/2
-
1/2
-
1
-
2 - 3
-
1/4
-
1
-
1
-
2
-
2
-
-
Directions
Sauce for Duck and Ham : Black Cherry, Port & Redcurrant Jel, This is a delicious and very easy sauce to make It’s also great with ham and all game — and vanilla ice cream! For the redcurrant jelly use a bottle (155g) of Staffords Redcurrant Jelly (a British product) It is usually available on the shelf where you find mint jelly and cranberry sauces It’s worth keeping a bottle of good port in your kitchen cupboard, as it’s used in so many ways *NOTE: if you don’t have chicken stock powder, use the same amount of chicken broth PLEASE NOTE: the sweetness of black cherries in syrup can vary a lot from one brand to another, so you’ll have to adjust the taste with the lemon juice to prevent the sauce being too sweet , This sauce was not difficult to make but added a professional taste & presentation to this dish I just loved this & found it was a step up from the usual duck with orange sauce I had a lot of leftover sauce & have used it on several cold meat dishes & tastes just a delicious I feel privileged to have found this recipe Many thanks Zurie
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Steps
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1
Done
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(some Cans of Cherries Have a Lighter, Less Sweet Syrup, Some Have a Thicker, Sweeter Syrup Than Others, So Please Taste Sauce as Instructions Below Indicate, and Adjust). |
|
2
Done
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Drain the Cherries in a Sieve Over a Bowl, and Keep at Hand. |
|
3
Done
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in a Pot, Measure Off the Water and Stock Powder or Use 1/4 Cup Chicken Broth. |
|
4
Done
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Add All the Ingredients, from the 1/4 Cup Water Down to the Pinch of Ground Cloves -- but Do not Add the Cornflour and Water. |
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5
Done
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Use 2 - 3 Tablespoons Lemon Juice to Start, but Keep Extra Juice in Case You Need to Add More to the Sauce When You Taste It. |
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6
Done
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Stir the Sauce Over Medium Heat Until the Redcurrant Jelly Dissolves, Then Boil Quite Vigorously Until About 1 Cup Liquid Is Left. as You Start Out With About 1 3/4 Cup, This Does not Take Long. |
|
7
Done
|
If in Doubt About the Amount as It Boils Down, Pull Off Heat, Cool Slightly, and Pour Into a Pyrex or Heat-Resistant Measuring Cup. I Simply Tilt the Pot, and Take a Guess. |
|
8
Done
|
Pour Sauce Back Into Pot. |
|
9
Done
|
Mix the Cornflour With the Water, Add to the Sauce, and Bring to a Simmer While Stirring. Let the Sauce Thicken, and Remove from Heat. Do not Boil Longer Than a Minute, as the Cornflour Might Split. |
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10
Done
|
Taste For Seasoning: You Will Almost Certainly Want to Add More Lemon Juice. I Did not Add Salt, but a Pinch Will Probably Improve the Taste. |
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11
Done
|
Add About 3/4 Cup of the Cherries in the Sieve. |
|
12
Done
|
Number of Servings Will Depend a Lot on How the Sauce Is Used on the Meats. |
