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Wednesday, April 4, 2012

Cherry Sauce


(SERVES 4)
  • 175 ml/6 oz ripe or black cherries, stoned (pitted)
  • 20 ml/4 tsp apple juice
Puree the fruit with the apple juice in a blender or food processor until smooth. Chill. Use the same day.
Posted by Fasih Ahsan at 4:29 AM
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