Cherry Sauce with Port Wine
Cherry Sauce with Port Wine
By Cap'n Ron
- 1 1/2 Cups, Bing Cherries, with juice
- 1/2 Cup, Ruby Port Wine
- 1/2 Cup, Orange Juice, or Cran/Ras Juice
- 1/4 Teaspoon, Ground Cinnamon
- 1/2 Medium, Lemon, Zest and juice
- 2 Tablespoons, Sugar
- 1 Tablespoon, Unsweetened Cocoa Powder
- 1 Tablespoon, Cornstarch
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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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.