Cherry Sauce with Port Wine


Published:

Prep time:     Cook time:     Total time:     Yield: 6 - 8 servings

Cherry Sauce with Port Wine Picture
1.    Place 1/2 the cherries in a bowl and mash with a potato masher, just enough to break them up and release their juices.

2.    Add the rest of the ingredients, but the cornstarch, and reduce by about 1/2. by keeping on a low simmer.

Make a cornstarch slurry by mixing 1 tablespoon in a cup with some COLD water. stir this into the cherry sauce.

Ron's Note:
If it's still too thin, add a little more slurry, and, if it's too thick you can add some more orange juice to thin it down.

3.    You can make this early, and re-heat for service. Finish with a little bit of Port wine, off the burner.





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