Cherry Sauce with Pepper, Honey and Orange

Preparation info
  • Makes about

    300 ml

    • Difficulty


Appears in

By Christine McFadden

Published 2008

  • About

This is my version of a recipe from Paul Kovi’s fascinating gastro-history of Transylvanian cuisine. Cherries grow abundantly in that part of the world and pepper is a favourite spice. Here they are used together in a garnet-coloured sauce that is fruity, pungent and sweet. It’s perfect with grilled duck breasts, roast pork or turkey, or, as served in Transylvania, spread on bread like jam.