Ingredients:
Method:
Drain cherries and reserve syrup.
Mix cornstarch with spices in saucepan.
Blend in orange juice, water and cherry syrup.
Add lemon slices.
Cook, stirring continuously until thickened and clear.
Brush meat with cherry sauce several times during last 30 minutes of cooking time.
Add cherries to cherry sauce and heat.
Serve meat with cherry sauce.
IMPORTANT - make sure you use cornflour with this becuase if you use ordinary flour it will go into a horrible cloudy mess and lose that deep clear cherry colour.
- 1 (1 lb.) can pitted dark sweet cherries
- 4 tsp. cornflour
- 1/4 tsp. ground cloves
- 1/4 tsp. ground mace or nutmeg
- 1/4 c. orange juice
- 1/4 c. water
- 1 lemon, sliced
Method:
Drain cherries and reserve syrup.
Mix cornstarch with spices in saucepan.
Blend in orange juice, water and cherry syrup.
Add lemon slices.
Cook, stirring continuously until thickened and clear.
Brush meat with cherry sauce several times during last 30 minutes of cooking time.
Add cherries to cherry sauce and heat.
Serve meat with cherry sauce.
IMPORTANT - make sure you use cornflour with this becuase if you use ordinary flour it will go into a horrible cloudy mess and lose that deep clear cherry colour.
