Cherry Jelly and Other Christmas Disasters
It all started with the cherries. Cherry sauce is required for ris a la mande, the special Danish Christmas dessert. It has a French name, which apparently makes no sense at all in actual French. Every couple of years, we freeze 5 pounds of black Bing cherries in the summer and come November, carry them to my mother’s to make cherry sauce. It’s a long, involved process resulting in the most beautiful concentrated dark cherry sauce dotted with whole cherries. You drizzle that over the ris a la mande and… Heaven in a bowl! My mother insists on using a Danish product to thicken the sauce just a little, and followed the usual procedure this year. No need to look at the instructions on the back of the package, right? I know you can hear the foreshadowing. Turns out the product had changed, becoming much more concentrated. With the result that as the cherry sauce was being poured through a sieve, what came out on the other end of the sieve was a jellied cherry-sicle....