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Cherry Sauce for Poultry and Game HT ACC 15mins Hot Fruit Savoury Sauces Accompaniment Gluten Wheat Free Eggless Ingredients 200g/8oz Cherries, pitted 125g/5oz Butter 500ml/18 fl.oz Fresh Meat Stock Salt and Pepper 1 teasp SugarInstructions 1. Very gently fry the cherries in 2 tbsp of the butter until softening. 2. Add the stock and cook for 10 minutes. 3. Allow to cool a little then transfer to a liquidiser or food processor and process until smooth.
4. Return the sieved cherries to the pan add the sugar and bring back to the boil. Whisk in the remaining butter little by little. Season with salt and pepper.
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