Instructions:
Cut the cherries in half to remove the pit. Save the juice as you cut the cherries. Put about one-third of the cherries into a sieve and mush them up so you get more juice. Save the mushed-up cherries to use with the cut cherries later.
Put the cherry juice and the port wine into a saucepan and bring to a boil. Add the cornstarch, which you have mixed with the cold water to the juice and wine and continue cooking and stirring until thickened.
Add the cherries to the sauce in the pan and bring to a boil. Put a ladle of this on each plate alongside the serving of baked ham. Each diner can dip their bites of ham into the sauce to get the right balance of flavors.
This is a wonderful sauce and is also very nice to serve with roast lamb, chicken or pork. Just make this small batch to see if you like it then you can multiply it to make bigger batches as needed. Put in an airtight container and it will keep in the refrigerator for several days.
To get Dave Kessler’s book, Skinny Cooks Can’t Be Trusted, send $12 to: Dave Kessler, 510 Greenbriar Dr., Richmond, IN 47374. Please do not send checks to Farm World. Make checks out to Dave Kessler.
This farm news was published in the Sept. 6, 2006 issue of Farm World, serving Indiana, Ohio, Illinois, Kentucky, Michigan and Tennessee.
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