Jelly's & Sauce's To Go With The Meat

Dried Cherry Sauce

Not the usual here. Your guests will rave
about this surprise with their ham. This rich
and luscious sauce is equally good with roast
duck or roast pork loin.


INGREDIENTS:

• ½ cup Granulated White Sugar
• 1 teaspoon Coleman’s Dry Mustard Powder
• ¼ cup pitted dried Cherries
• 1 cup Dry Red Wine
• ½ cup unsalted Demi Glace or Water
• ½ cup Crème de Cassis (black currant liqueur)
  or Kirschwasser (cherry brandy), divided
  
• 1 cup Cassis Jelly or Jam

GARNISH:

See Baked Ham with Dried Cherry Sauce recipe

DIRECTIONS:

1. Mix first 5 ingredients and half the Crème
   de Cassis in a medium size heavy saucepan.
   Simmer gently for about 15-20 minutes, until
   the sugar has dissolved, the cherries have
   plumped, and the sauce has thickened slightly.
   


2. Remove from the heat and stir in the
   remaining Crème de Cassis and jelly. If the
   sauce has thickened too much, add additional
   crème de cassis to taste.
   


3. Serve hot with baked ham.

PRESENTATION SUGGESTIONS:
This sauce is also delicious with a roast duck
or roast pork loin. Spoon some sauce over the
plated meat and serve the remainder from a
crystal or silver sauceboat for an elegant
presentation.


SERVES: 12

GARLIC ROSEMARY JELLY

This recipe was created to accompany Crown
Roast of Lamb.

• 1 3/4 cups dry white wine
• 1/4 cup white-wine vinegar
• 1/3 cup finely chopped garlic
• 1/4 cup finely chopped fresh rosemary leaves
• 3 1/2 cups sugar
• a 3-ounce pouch liquid pectin
• 4 sterilized 1/2-pint Mason-type jars

In a kettle stir together well wine, vinegar,
garlic, rosemary, and sugar and bring mixture
to a rolling boil over high heat, stirring
constantly. Stir in pectin quickly and bring
mixture back to a full rolling boil. Boil
jelly, stirring constantly, 1 minute and
remove kettle from heat.

Skim off any foam and ladle jelly immediately
into jars, filling to within 1/8 inch of top.
Wipe rims with dampened cloth and seal jars
with liquids.

Put jars in water-bath canner or on a rack set
in a deep kettle. Add enough hot water to cover
jars by 2 inches and bring to a boil. Boil jars,
covered, 5 minutes and transfer with tongs to a
rack. Cool jars completely and store in a cool,
dark place.

To sterilize jars and glasses for pickling and


preserving:

Wash jars in hot suds and rinse in scalding
water. Put jars in a kettle and cover with
hot water. Bring water to a boil, covered,
and boil jars 15 minutes from the time that
steam emerges from the kettle. Turn off heat
and let jars stand in hot water. Just before
they are to be filled invert jars onto a
kitchen towel to dry. (Jars should be filled
while still hot.) Sterilize jar lids 5 minutes,
or according to manufacturer's instructions.


Makes four 1/2-pint jars.

Makes a nice Easter Gift : )