Cherry and Juniper Jus

Sorry, I hate that word!  ‘Jus’ is just pretentious gravy!  People will pay more for it in restaurants though.  I thought you may all have had your fill of cherry based desserts and cakes.  Cherries also go well with a variety of meat.  I particularly like this one served with duck, pork tenderloin, cold meats, and when I really want to bring a ‘jus’ back down to earth, sausages.

Very quick to make and it will freeze.

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:

1. Place the pitted cherries, juniper berries and wine in a saucepan and simmer until the cherries are soft.
2. Place in a blender/liquidiser and process until smooth.
3. Push through a fine sieve, pressing hard.
4. Tip the puree into a saucepan and add the stock or meat juices, honey, pepper, orange and lemon juice.
5. Simmer for approx 5 minutes, stirring all the time until it reduces and thickens.
6. Pour over the meat or serve separately.