* Exported from MasterCook *
Sweet and Savory Cherry Sauce
Recipe By :Edon Waycott
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 20%)
Vegan
Amount Measure Ingredient -- Preparation Method
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2 cups dry red wine
1 tablespoon lightly packed brown sugar
3 whole bay leaves
4 sprigs fresh thyme
6 whole cloves
2 sticks cinnamon -- about 3 in. long
3 strips orange zest
10 whole black peppercorns
2 cups pitted dark sweet cherries
2 teaspoons cornstarch
2 tablespoons orange juice
1 Pinch salt
1/8 teaspoon coarsely ground black pepper
In a medium saucepan over high heat bring the wine, sugar, bay leaves, thyme, cloves, cinnamon, orange zest, and peppercorns to a boil. Reduce heat and simmer for 20 min. or until the volume is reduced by half. Strain and return the liquid to the saucepan and add the cherries. Continue cooking over low heat for 5 min. until the cherries are softened. Bring to a boil again.
Dissolve the cornstarch in the orange juice and add to saucepan. Stir constantly until the sauce thickens, about 3 min. Remove from the heat and stir in the salt and black pepper.
Makes 2 cups
Source:
"KitchenGardener Magazine, October 1997, issue #11"
S(Formatted by Chupa Babi):
"May 2011"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 94 Calories; 1g Fat (16.0% calories from fat); 1g Protein; 13g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 69mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 210 0 0 0 0 0 0 902550 0 0 0 0
