Roast Turkey with Cherry Sauce


From Good Harbor VineyardsLake Leelanau

Roast turkey (or any roasted game bird), cooked until done in a hooded grill or oven.

Cherry Sauce
1 1/2 tablespoons corn starch
4 tablespoons sugar
1/4 teaspoon salt
1/4 tablespoon dry mustard
1/4 tablespoon ginger
1 pound pitted tart cherries, drained
1 tablespoon grated orange rind
1/2 cup orange juice
1/2 cup Good Harbor Cherry wine
1/4 cup currant jelly
2 tablespoons brandy

In a saucepan, combine ginger, sugar, salt, dry mustard and corn starch. Add 1/2 cup Good Harbor Cherry wine, orange rind, orange juice and currant jelly. Cook, stirring constantly, until thickened. Add cherries and brandy before serving.

Wine Recommendation
Serve with Good Harbor Trillium or Riesling.

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