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Sauce for Duck and Ham : Black Cherry, Port & Redcurrant Jel Recipe

Sauce for Duck and Ham : Black Cherry, Port & Redcurrant Jel Recipe

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Sauce for Duck and Ham : Black Cherry, Port & Redcurrant Jel

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Ingredients

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Nutrition

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Ingredients:

Serving

1 (15 oz) can of pitted black cherries in syrup, drained (see note below )
1/4 cup water
1/2 cup cherry syrup (from the drained can of cherries)
2 tsp chicken stock powder
1/2 cup port wine (i used kwv rich tawny port)
1/2 cup red currant jelly (a 155g bottle of staffords redcurrant jelly)
1 tbsp lemon zest, finely grated
2 -3 tbsp lemon juice, freshly squeezed (to taste)
1/4 tsp cinnamon
1 pinch ground nutmeg
1 pinch ground cloves
2 tsp cornflour
2 tbsp water

Directions:

(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).
Drain the cherries in a sieve over a bowl, and keep at hand.
In a pot, measure off the water and stock powder OR use 1/4 cup chicken broth.
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.
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.
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.
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.
Pour sauce back into pot.
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.
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.
Add about 3/4 cup of the cherries in the sieve.
Number of servings will depend a lot on how the sauce is used on the meats.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	81.21 Kcal (340 kJ)
Calories from fat	0.89 Kcal
		% Daily Value*
Total Fat	0.1g	0%
Cholesterol	0.23mg	0%
Sodium	16.49mg	1%
Potassium	48.65mg	1%
Total Carbs	16.53g	6%
Sugars	12.72g	51%
Dietary Fiber	0.34g	1%
Protein	0.39g	1%
Vitamin C	2.5mg	4%
Calcium	5.4mg	1%

Amount Per 100 g
Calories	114.59 Kcal (480 kJ)
Calories from fat	1.26 Kcal
		% Daily Value*
Total Fat	0.14g	0%
Cholesterol	0.32mg	0%
Sodium	23.27mg	1%
Potassium	68.64mg	1%
Total Carbs	23.32g	6%
Sugars	17.94g	51%
Dietary Fiber	0.49g	1%
Protein	0.55g	1%
Vitamin C	3.5mg	4%
Calcium	7.7mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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