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DRIED-CHERRY SAUCE (Recipe)

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DRIED-CHERRY SAUCE  (Recipe)



Clean and wash 225 g dried cherries. Pound them in the mortar and place them in a saucepan with 1 ½ tablespoons icing (confectioners) sugar, 2 glasses good-quality Burgundy wine, ¼ glass vinegar, a pinch of coriander, and a little grated lemon peel. Bring to the boil and simmer for 20-25 minutes. Then stir in 4-tablespoons Espanola sauce and the juice of 1 lemon and mix well. Reduce the sauce, stirring continuously over a brisk heat, and then rub through a sieve.

This sauce is served with venison.


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