Dried Cherry and Stout Sauce with Brown Sugar and Allspice
3 comments
Appears in Cook's Illustrated November/December 1999, America's Test Kitchen TV
This sauce goes especially well with ham.
WHY THIS RECIPE WORKS
For our simple spiral-sliced ham recipe, we let the ham come up to room temperature before putting it in the oven to keep oven time to a minimum and used an oven bag to seal in the heat. We then developed two sauces—one made with stout and ...