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Tongue in Cherry Cranberry Sauce

Posted By :
February 12, 2013  

Tongue in Cherry Cranberry Sauce
Difficulty Level: Easy
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes for sauce
Servings: 8-10
This cherry-infused sauce pairs beautifully with the soft and tender tongue. If you can’t get dried cherries, feel free to substitute dried cranberries.

Ingredients

2 1/2 lb (1+ kilo) pickled tongue, cooked and sliced


 


Sauce


1 20-oz can light cherry pie filling


2 Tbsp brown sugar


2 tsp spicy brown mustard


1 Tbsp lemon juice


1/2 cup real cranberry juice


1/4 cup dried cherries


dash white pepper

Directions

Combine all sauce ingredients in a large saucepan; bring to a boil. Reduce heat and add tongue to saucepan. Stir gently and simmer for 15–20 minutes. Remove from heat and allow to cool. Freezes well.


 


This recipe originally appeared in Mishpacha Magazine.

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