If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I was experimenting with my cherry bay sauce and decided to add cocoa powder to it which in turn led to the addition of maple syrup for an easy mole recipe. Adjust the level of sweetness to your taste. Drop dead delicious. This can be served with chicken, turkey, duck or pork...or even vanilla ice cream if you leave out the broth. Warm or cold! - Sagegreen
- 3/4 pound fresh or canned red cherries, pitted and halved
- 1 cup pinot noir or malbec
- 1 cup homemade broth for savory uses
- 1 teaspoon fresh ground cinnamon
- 1/2 teaspoon fresh grated nutmeg
- 1 tablespoon unsweetened cocoa powder
- 1 juniper berry
- 1 bay leaf
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon basalmic vinegar
- 1 tablespoon acacia honey
- 1-2 tablespoons real maple syrup
- pinch of salt
- 1 tablespoon arrowroot (2 tbl. of cornstarch or flour)
- sprigs of thyme for garnish (with savory uses)
- Combine the wine with the vinegar, half the maple syrup, honey, spices, salt, and cocoa. For a savory use pour in the broth. Add the cherries and bring them to a simmer in a sauce pan.
- Mix the arrowroot (or cornstarch or flour) with the remaining maple syrup. Then stir this mixture in to thicken the mole. Simmer until you achieve the thickness you like. Garnish with thyme (if you are using this with a savory dish).
- This recipe was entered in the contest for Your Best Gravy
- This recipe was entered in the contest for Your Best Condiment
- This recipe was entered in the contest for Your Best Recipe for Cherries