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  • Serves 6 (2.1 lb)
  • Ready in 30M
Sauce for Duck and Ham : Black Cherry, Port & Redcurrant Jel

Ingredients

  • 1 (15 ounce) can of pitted black cherries in syrup, drained (see note below) 1 (15 ounce) can of pitted black cherries in syrup, drained (see note below)
  • 1/2 cup port wine (I used KWV rich tawny port) 1/2 cup port wine (I used KWV rich tawny port)
  • 1/2 cup red currant jelly (a 155g bottle of Staffords Redcurrant Jelly) 1/2 cup red currant jelly (a 155g bottle of Staffords Redcurrant Jelly)
  • 1/4 cup water 1/4 cup water
  • 1 tablespoon lemon zest, finely grated 1 tablespoon lemon zest, finely grated
  • 2 teaspoons chicken stock powder or 1/4 cup chicken broth 2 teaspoons chicken stock powder or 1/4 cup chicken broth
  • 2 teaspoons cornflour 2 teaspoons cornflour
  • 1/4 teaspoon cinnamon 1/4 teaspoon cinnamon
  • 1 pinch ground nutmeg 1 pinch ground nutmeg
  • 1 pinch ground cloves 1 pinch ground cloves

Nutritional values
Per serving (6 oz)

% Daily Values*
  • Total fat 0.3g <1%
  • Saturated fat -
  • Protein 1.2g 2%
  • Salt 14.6mg <1%
  • Total carbs 33.7g 12%
  • Fiber, total dietary 2.5g 9%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on geniuskitchen.com
Sauce for Duck and Ham : Black Cherry, Port & Redcurrant Jel on geniuskitchen.com
TOTAL -> AAAA2024