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
Ingredients
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3/4 pound
fresh or canned red cherries, pitted and halved
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1 cup
pinot noir or malbec
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1 cup
homemade broth for savory uses
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1 teaspoon
fresh ground cinnamon
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1/2 teaspoon
fresh grated nutmeg
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1 tablespoon
unsweetened cocoa powder
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1
juniper berry
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1
bay leaf
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1/2 teaspoon
fresh ground black pepper
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1 tablespoon
basalmic vinegar
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1 tablespoon
acacia honey
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1-2 tablespoons
real maple syrup
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pinch of salt
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1 tablespoon
arrowroot (2 tbl. of cornstarch or flour)
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sprigs of thyme for garnish (with savory uses)
Directions
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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.
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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).
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