Cherry Sauce for Poultry and Game
Hot Fruit Savoury
Sauces Accompaniment Gluten Wheat Free
fl.oz Fresh Meat Stock
Very gently fry the cherries in 2 tbsp of the butter until softening.
Add the stock and cook for 10 minutes.
Allow to cool a little then transfer to a liquidiser or food processor and
process until smooth.
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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