Ingredients - serves 4
| 300g of fresh local cherries, pitted | 1 tablespoon clear honey |
| ½ teaspoon juniper berries | ¼ tsp freshly ground black pepper |
| 225ml fruity red wine | Squeeze of orange and lemon |
| 2 tablespoons of stock or meat juices |
Method
- Place the pitted cherries, juniper berries and wine in a saucepan and simmer until the cherries are soft.
- Place in a blender/liquidiser and process until smooth.
- Push through a fine sieve, pressing hard.
- Tip the puree into a saucepan and add the stock or meat juices, honey, pepper, orange and lemon juice.
- Simmer for approx 5 minutes, stirring all the time until it reduces and thickens.
- Pour over the meat or serve separately.
