Morel and cherry sauce for game, pork or cattle

This sauce is great for all kinds of game, pork and cattle.

1 glass canned cherries

1 glass canned cherries

2 cinnamon bark

100 g sugar

2 tablespoons grated fresh ginger

2 tbsp mustard

2 oranges, juice and peel off

4 dl kraft, ev. water and funds

Brown cornstarch

2 ts salt

1 ts pepper

Pour cherries and cherries into a saucepan and bring to a boil. Add cinnamon, sugar, ginger, mustard, juice and grated orange peel. Let the sauce cook for 1 hour without a lid. Squeeze the berries so that they are soft and well cooked. Strain the berries and cinnamon bark, stir in the cornstarch until the consistency is fine. Season with salt and pepper.


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