Try this Sweet and Savory Cherry Sauce recipe, or contribute your own.
Suggest a better descriptionIn a medium saucepan over high heat bring the wine, sugar, bay leaves, thyme, cloves, cinnamon, orange zest, and peppercorns to a boil. Reduce heat and simmer for 20 minutes or until the volume is reduced by half. Strain and return the liquid to the saucepan and add the cherries. Continue cooking over low heat for 5 minutes until the cherries are softened. Bring to a boil again. Dissolve the cornstarch in the orange juice and add to saucepan. Stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the salt and black pepper. Recipe by: Kitchen Garden (October/November) 1997 Posted to recipelu-digest by Nesb2@aol.com on Feb 9, 1998
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Serving Size: 1 Serving (278g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 291 | ||
Calories from Fat: 41 (14%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 1.2g | 6 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 61.7mg | 2 % | |
Potassium 591.9mg | 16 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 8.3g | 33 % | |
Sugars, other 16.3g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 291
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