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Cherry Sauce     Veg    HT   ACC    20mins

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225g/8oz Cherries

150ml/5 fl.oz Red Wine

150ml/5 fl.oz Water

1 tbsp Sugar


Peel of half a Lemon

1 dessertspoon Arrowroot




1. Stone the cherries. Reserve a few for garnish. Place the remainder in a pan together with the water, red wine, cinnamon and lemon peel. Boil for 10 minutes until cherries are soft.


2. Pass through a sieve or process in a blender until smooth.


3. Return to pan. Mix the arrowroot and a little cold water to form a smooth paste then gradually add to the sauce over a low heat stirring all the time until thickened. Add the reserved fruit.



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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size


Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.


Make Ahead/ Freeze


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Wooden or Plastic Spoon


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