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|
|Oven temperatures and Conversions|
|Click here for information|
This recipe is from Delia's Christmas Easy Magazine, 2003
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.
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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.
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