Sun Dried Cherry Orange Sauce
1 1/2 Gallon Orange juice
1/2 Lb. Brown sugar
3 Tblsp. Ginger, peeled and minced
2 Tblsp. Garlic, chopped
2 Tblsp. Shallots, chopped
4 Bottles Port wine
8 Cups Sun dried cherries
5 Gallons Veal stock
Reduce orange juice by half. Reduce veal stock by half. Combine the two. Add
brown sugar. Sweat garlic, shallots and ginger. Add port wine, reduce to a syrup.
Strain through chinoise into other reduction. Add cherries and heat to reconstitute.
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