
Ingredients:
3/4C dried Montmorency cherries (any kind that is tart)
3/4C brandy
1 1/2C chicken stock
3 bay leaves
Directions:
In a small saucier, or even a small frying pan (we're looking for lots of cooking surface so the liquids can reduce) simmer the cherries and brandy. When the cherries start to plump up, add the chicken stock and bay leaves. Stir occassionally until all the liquid has reduced by 2/3. This very simple to do while you cook other items. The taste is rather spicy and rich, so adding butter was not necessary.
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