2 pounds cherries, fresh, pitted
1 pint port wine
2 oranges
2 pints simple syrup
2 pints chicken stock
Yield: 2 quarts
1. Combine the cherries and port in a saucepot. Bring to a boil and reduce au sec.
2. Zest and squeeze the juice from the oranges.
3. Add the zest, orange juice, simple syrup and stock to the cherries and reduce to the consistency of a thin glaze.
1 pint port wine
2 oranges
2 pints simple syrup
2 pints chicken stock
Yield: 2 quarts
1. Combine the cherries and port in a saucepot. Bring to a boil and reduce au sec.
2. Zest and squeeze the juice from the oranges.
3. Add the zest, orange juice, simple syrup and stock to the cherries and reduce to the consistency of a thin glaze.
