4571 Sauce aux Cerises

Cherry Sauce

Method

Slowly melt 500 g (1 lb 2 oz) raspberry-flavoured redcurrant jelly; pour it into a cold basin and add to it an equal quantity of the liquid from some freshly cooked stewed cherries, the juice of 2 blood oranges, a little ground ginger and a few drops of red colour sufficient to give the sauce a bright colour. Finish by adding 125 g ( oz) glacé cherries softened in a little lukewarm Kirsch-flavoured syrup.

Loading
Loading
Loading