Cherry Sauce

Name: Cherry Sauce
Ingredients: 4 ounces Dried cherries (Approx. 115g); 2 teaspoons Black currant jelly (Original calls for 1 dessertspoonful); 1 small stick Cinnamon stick; 6 whole Whole cloves (Original calls for half a dozen); 240 milliliters Red wine (Claret) or Water (Approx. 1 cup. Original calls for 'rather less than half a pint'. Wine is recommended for better flavor.)

A classic Anglo-Indian sweet and spiced sauce made with dried cherries, black currant jelly, and aromatic spices. While water can be used, the original recipe highly recommends using Claret (red wine) for a superior flavor. This sauce pairs excellently with game, roast meats, or rich puddings.

Ingredients

4 ounces Dried cherries (Approx. 115g)
2 teaspoons Black currant jelly (Original calls for 1 dessertspoonful)
1 small stick Cinnamon stick
6 whole Whole cloves (Original calls for half a dozen)
240 milliliters Red wine (Claret) or Water (Approx. 1 cup. Original calls for 'rather less than half a pint'. Wine is recommended for better flavor.)

Instructions

1Place the dried cherries into a small saucepan. Add the black currant jelly, cinnamon stick, and whole cloves. Pour in the red wine (or water).
2Place the saucepan over medium heat to bring to a gentle simmer. Once simmering, reduce heat to low and let it cook gently for 10 minutes to plump the cherries and infuse the flavors.
3Remove the pan from the heat. Carefully pick out the cinnamon stick and the cloves. Transfer the sauce to a serving dish or gravy boat and serve warm.