This was my "go to" for company years ago...easy and impressive! Time to revisit for Thanksgiving! Adapted from my always dependable, The Kosher Gourmet Cookbook, 1974.
CHERRY-ORANGE SAUCE
In a saucepan combine:
4 teaspoon cornstarch
4 tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon ginger
Add:
liquid from 1-lb.can sour, red, pitted, water-packed cherries, drained, set cherries aside
(If you can't find sour cherries, sweet cherries are fine, but omit the 4 tablespoon sugar)
1 tablespoon slivered orange rind
1/2 cup orange juice
1/4 cup currant jelly
Place over medium heat and cook, stirring constantly, until mixture boils and thickens.
Add:
drained cherries
2 tablespoon sherry (optional)
May be prepared ahead and refrigerated. Reheat and serve over roast turkey, chicken or roasted Cornish game hens. This may surprise you, but this sauce is splendidly delicious poured over sorbet or ice cream for dessert!
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