Recipes

This recipe for a cherry sauce to go with duck, pork or game comes from The Farm Shop Cook Book by Christine McFadden. She refers to CherryAid in her book and supports British cherries. Naturally, use British cherries for this sauce.

Simmer 600g pitted cherries and 1 tsp juniper berries in 450ml fruity red wine until soft. Whizz in a food processor then push through a fine sieve, pressing hard. Tip the puree back into the pan and add 4 tbsp of hot stock or juices from the meat, 1-2 tbsp clear honey, 1/4-1/2 tsp freshly ground black pepper and a squeeze each of orange and lemon juice. Bubble for 5 minutes, stirring, until thickened. Taste and more of anything if needed. Pour over sliced meat or serve in a jug.