Rinse the orange under hot water with care, dab dry, peel the skin very thinly and cut into very fine strips. Drain the cherries.
Heat the sugar in a saucepan and caramelize lightly. Add the cherries and half of the peel strips and mix into the caramel. Gradually add the veal stock, bring to a boil and reduce by about 1/4. Only then fold in the whipped cream, let the sauce bubble up repeatedly and cook while stirring until slightly creamy. Season with kirsch or possibly cognac, cayenne pepper and salt. Garnish with remaining strips of peel.
Goes well with: game and wild fowl, pork and beef tenderloin.
Variations: For hearty game, you can replace the cherries with raw stirred cranberries and the veal stock with half game stock and half red wine. However, do not use kirsch or cognac. A plum sauce made from fresh fruit is delicious with roast ham or pork fish. As soon as the plums are soft, crush the sauce.
Our tip: Use your favorite red wine for cooking!
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