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1
(Some cans of cherries have a lighter, less sweet syrup, some have a thicker, sweeter syrup than others, so please taste sauce as instructions below indicate, and adjust).
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2
Drain the cherries in a sieve over a bowl, and keep at hand.
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3
In a pot, measure off the water and stock powder OR use 1/4 cup chicken broth.
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4
Add all the ingredients, from the 1/4 cup water down to the pinch of ground cloves -- BUT do NOT add the cornflour and water.
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5
Use 2 - 3 tablespoons lemon juice to start, but keep extra juice in case you need to add more to the sauce when you taste it.
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6
Stir the sauce over medium heat until the redcurrant jelly dissolves, then boil quite vigorously until about 1 cup liquid is left. As you start out with about 1 3/4 cup, this does not take long.
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7
If in doubt about the amount as it boils down, pull off heat, cool slightly, and pour into a Pyrex or heat-resistant measuring cup. I simply tilt the pot, and take a guess.
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8
Pour sauce back into pot.
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9
Mix the cornflour with the water, add to the sauce, and bring to a simmer while stirring. Let the sauce thicken, and remove from heat. Do not boil longer than a minute, as the cornflour might split.
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10
Taste for seasoning: you will almost certainly want to add more lemon juice. I did not add salt, but a pinch will probably improve the taste.
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11
Add about 3/4 cup of the cherries in the sieve.
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12
Number of servings will depend a lot on how the sauce is used on the meats.
