My Cherry Coke extravaganza

Mrs_A_4

Just had to share my latest culinary experiment, thanks to inspiration from here!

Treated myself to cheapo (£2.99 Morrisons) bacon joint and a big bottle of Cherry Coke.

Bunged in slow cooker with chopped up onion and about 3/4 of bottle of Cherry Coke (drank the rest, forgotten how fab it tastes). Slow cooked for a few hours. Smelled a bit funny at this stage, resulting in comments from hub about having toast for tea instead .

Looked online for further inspiration as frankly it looked a bit rough! Got all excited by other threads so while it was still slow cooking, went and bought a red cabbage and some mustard powder...

• Took meat out of liquid when cooked through. Glazed with melted mixture of cranberry sauce, golden syrup, mustard powder and cayenne pepper. Sounds eccentric but tasted fab! Bunged in very hot oven for about 20 minutes to brown the edges and go all sticky.
• Chopped up red cabbage (never done it before, always bought dodgy pickled jar) and braised in big pan with a chopped up apple, the bits of onion I'd fished out of the coke liquid and a few ladlefuls of coke stock. Yum again.
• Bunged all leftover coke stock in small pan and reduced the hell out of it (blended in some plain flour for thickening before realising it had a use-by date of Sep 2005 - oh well I haven't died yet!), resulting in a thick and flavoursome dip/sauce/marinade that tastes similar to the Jack Daniels' sauce they sell at Frankie & Benny's.

So all in all I had the most delicious moist meat, red cabbage and a sticky yummy sauce. We had HM wedges with it, if you can be faffed then mash would be good too.

Thanks to Nigella and the "meat in Cherry Coke" threaders for inspiration!:beer:

Janeanngun

Sounds yummy, your making me hungry!!

Lizzieanne

I've made Nigella's 'ham in cherry coke' several times before, and I agree - it's delicious. :beer:

kirstyreanne

Hi,

Just wondered if the ham and the remaining sauce from the coke would be ok to freeze?

Thanks.

Mrs_A_4

I don't see why not - I would slice the meat into portions first and keep the sauce separate, though maybe someone else will tell you to keep the two mixed together before freezing so you can microwave it...