Port and Sour Cherry Sauce
This sauce made with dried sour cherries is one of the nicest to serve with duck and can be made ahead and gently reheated.
|14 fl oz (400 ml) port|
|4 oz (110 g) dried cherries|
|2 oz (50 g) golden granulated sugar|
|2 tablespoons good-quality red wine vinegar|
|Need help with conversions?|
|There is no list of equipment specified for this recipe.|
To make the sauce, place the port and the dried cherries in a medium saucepan, along with the sugar and wine vinegar. Bring the mixture up to a gentle simmer, give it all a good stir and let it barely simmer, without a lid, for 40–45 minutes, stirring from time to time. What will happen is that the wine vinegar will slowly reduce so there are only about 4 tablespoons of liquid left.
Serve the sauce warm with the confit of duck.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
Allow four weeks for the flavours of this confit to develop fully… a French classic that would make a good special-occasion dish as, once it's ready, you just need to cook it in the oven for 25 minutes.
Most Popular recipes
Win a Panasonic breadmaker and a supply of Carr's flour
08 Mar 2014 09:15
|Cookery School Webchat with Delia||
08 Mar 2014 20:42
mini i pad
08 Mar 2014 22:15
|Food and travel||
03 Feb 2014 19:58
09 Mar 2014 07:53
|Can Anyone Help?||
08 Mar 2014 15:43
20 Feb 2014 13:40
Combination microwave ovens
08 Mar 2014 22:18
28 Feb 2014 18:49