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Black Cherry Sauce
Nb persons: 2
Yield: cup
Preparation time:
Total time: 20 minutes
Source: Cuisine at home
1 cup | dry red wine |
1/3 cup | sugar |
1 tsp. | balsamic vinegar |
1 | 2-inch strip each of lemon and orange peel |
1/2 tsp. | black peppercorns |
1/4 tsp. | whole cloves |
1 | cinnamon stick |
2 tsp. | cornstarch |
1 Tbsp. | cold water |
1 1/2 cups | frozen black cherries |
1/4 tsp. | almond extract |
Combine wine, sugar, vinegar, citrus peels, peppercorns, cloves and cinnamon stick in a small saucepan. Bring mixture to a boil and reduce to 3/4
cup, about 5 minutes.
Strain liquid and return it to pan. In a small bowl, mix
cornstarch with water. Bring wine back to a boil, whisk
in cornstarch mixture, and simmer until sauce is
thickened, about 2 minutes.
Add cherries; simmer to heat through.
Off heat, add almond extract. Serve warm.
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