To celebrate National Cherry Day on the 16th of July, we thought we would treat you to our delicious Cherry Sauce recipe which goes absolutely perfectly with pan-fried duck. Who said cherries just had to be sweet?!
300g tinned cherries
50ml ruby port
50ml red wine
¼ tsp five spice powder
¼ tsp ground cinnamon
¼ tsp black pepper
Preheat the oven to 180°C.
Pour the wine and port into a saucepan and bring to the boil. Reduce until half.
Add the remaining ingredients apart from the salt and bring to the boil. Simmer for 2-3 minutes.
Blend the sauce and sieve. Season to taste.
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