Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sauce for Duck and Ham : Black Cherry, Port & Redcurrant Jel Recipe
    Lost? Site Map

    Sauce for Duck and Ham : Black Cherry, Port & Redcurrant Jel

    Sauce for Duck and Ham : Black Cherry, Port & Redcurrant Jel. Photo by Elkaybee

    1/2 Photos of Sauce for Duck and Ham : Black Cherry, Port & Redcurrant Jel

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Zurie's Note:

    This is a delicious and very easy sauce to make. It's also great with ham and all game -- and vanilla ice cream! For the redcurrant jelly I use a bottle (155g) of Staffords Redcurrant Jelly (a British product). It is usually available on the shelf where you find mint jelly and cranberry sauces. It's worth keeping a bottle of good port in your kitchen cupboard, as it's used in so many ways. *NOTE: if you don't have chicken stock powder, use the same amount of chicken broth. PLEASE NOTE: the sweetness of black cherries in syrup can vary a lot from one brand to another, so you'll have to adjust the taste with the lemon juice to prevent the sauce being too sweet.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 6-8

    Yield:

    cup

    Units: US | Metric

    Directions:

    1. 1
      (Some cans of cherries have a lighter, less sweet syrup, some have a thicker, sweeter syrup than others, so please taste sauce as instructions below indicate, and adjust).
    2. 2
      Drain the cherries in a sieve over a bowl, and keep at hand.
    3. 3
      In a pot, measure off the water and stock powder OR use 1/4 cup chicken broth.
    4. 4
      Add all the ingredients, from the 1/4 cup water down to the pinch of ground cloves -- BUT do NOT add the cornflour and water.
    5. 5
      Use 2 - 3 tablespoons lemon juice to start, but keep extra juice in case you need to add more to the sauce when you taste it.
    6. 6
      Stir the sauce over medium heat until the redcurrant jelly dissolves, then boil quite vigorously until about 1 cup liquid is left. As you start out with about 1 3/4 cup, this does not take long.
    7. 7
      If in doubt about the amount as it boils down, pull off heat, cool slightly, and pour into a Pyrex or heat-resistant measuring cup. I simply tilt the pot, and take a guess.
    8. 8
      Pour sauce back into pot.
    9. 9
      Mix the cornflour with the water, add to the sauce, and bring to a simmer while stirring. Let the sauce thicken, and remove from heat. Do not boil longer than a minute, as the cornflour might split.
    10. 10
      Taste for seasoning: you will almost certainly want to add more lemon juice. I did not add salt, but a pinch will probably improve the taste.
    11. 11
      Add about 3/4 cup of the cherries in the sieve.
    12. 12
      Number of servings will depend a lot on how the sauce is used on the meats.

    Browse Our Top Sweet Sauces Recipes

    Ratings & Reviews:

    • on November 27, 2011

      55

      This sauce was not difficult to make but added a professional taste & presentation to this dish. I just loved this & found it was a step up from the usual duck with orange sauce. I had a lot of leftover sauce & have used it on several cold meat dishes & tastes just a delicious. I feel privileged to have found this recipe... Many thanks Zurie

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2010

      55

      This sauce was outstanding on the roasted duck I made last night! It was just sweet enough without tasting like it should be dessert instead of dinner. It has a beautiful glossy texture, and is just thick enough to coat the meat. We also decided that this would be wonderful with pork, and since I have plenty left, I may experiment with that tonight. I had to make a few substitutions, but I think that they are still true to the recipe. I used frozen cherries, as there were only tart cherries in cans at my grocery. The port in my cupboard was ruby, rather than tawny, and was slightly sweeter than I was looking for, but some extra lemon juice at the end took care of that. I only had whole cloves, so I tossed 4 of them in while the sauce simmered, then fished them out before thickening the sauce. Overall, this was wonderful, and I'll definitely make again. Thanks, Zurie, for helping me make a lovely dinner!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Sauce for Duck and Ham : Black Cherry, Port & Redcurrant Jel

    Serving Size: 1 (105 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 170.2
     
    Calories from Fat 1
    42%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 20.9 mg
    0%
    Total Carbohydrate 38.6 g
    12%
    Dietary Fiber 2.1 g
    8%
    Sugars 27.5 g
    110%
    Protein 0.6 g
    1%

    The following items or measurements are not included:

    cherry syrup

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites