recipes
Cherry Muscat Sauce
Here is a change from gravy for Christmas pork, turkey or chicken!
serves 6
5 min prep
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ingredients
| 425g can stoneless black cherries drained, reserving syrup 1 teaspoon oil 1 cup frozen Birds Eye Chopped Onions 1/3 cup Muscat wine 1 tablespoon red wine vinegar 2 teaspoons cornflour 1 tablespoon water Cracked pepper |
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instructions
step 1
Drain cherries reserving syrup. Heat oil in a saucepan and cook frozen Birds Eye Chopped Onions for 5 minutes stirring regularly until lightly browned.
step 2
Stir in cherry syrup, Muscat and vinegar, simmer uncovered for 5 minutes.
step 3
Puree half the cherries and stir into sauce. Dissolve cornflour in 1 tablespoon water, add to pan and bring to the boil stirring until thickened. Stir in the remaining whole cherries, season to taste with pepper and reheat. Serve with roast turkey, pork or duck.
recipe tip
Serve with Birds Eye Baby Beans or other Birds Eye vegetables of choice.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 394kJ (94Cal) | 336kJ (80Cal) |
| Protein | 1.0g | 0.8g |
| Fat - Total | 0.9g | 0.7g |
| - Saturated | 0.1g | less than 0.1g |
| Carbohydrate | 17.0g | 14.4g |
| - Sugars | 16.0g | 13.7g |
| Dietary Fibre | 1.2g | 1.1g |
| Sodium | 14mg | 12mg |
| Potassium | 128mg | 109mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Cherry Muscat Sauce
Cherry Muscat Sauce
Here is a change from gravy for Christmas pork, turkey or chicken!
ingredients
425g can stoneless black cherries drained, reserving syrup
1 teaspoon oil
1 cup frozen Birds Eye Chopped Onions
1/3 cup Muscat wine
1 tablespoon red wine vinegar
2 teaspoons cornflour
1 tablespoon water
Cracked pepper
instructions
step 1
Drain cherries reserving syrup. Heat oil in a saucepan and cook frozen Birds Eye Chopped Onions for 5 minutes stirring regularly until lightly browned.
step 2
Stir in cherry syrup, Muscat and vinegar, simmer uncovered for 5 minutes.
step 3
Puree half the cherries and stir into sauce. Dissolve cornflour in 1 tablespoon water, add to pan and bring to the boil stirring until thickened. Stir in the remaining whole cherries, season to taste with pepper and reheat. Serve with roast turkey, pork or duck.
serves 6 5 min prep recipe tip
Serve with Birds Eye Baby Beans or other Birds Eye vegetables of choice.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au