Brandied Cherry Sauce

Brandied Cherry Sauce: Cherries and brandy are a perfect mix of flavors for a sauce that complements a variety of meats.

This sauce makes a wonderful accompaniment to a variety of meats, including pork, chicken and duck. The flavor imparted by the brandy is not overpowering, and the small quantity of cinnamon adds a subtle hint of spice. Delicious with Crown Roast of Pork.

Brandied Cherry Sauce

Prep Time: 10 minutes Cook Time: 25 minutes

Prep Time: 10 minutes
Cook Time: 25 minutes

  • Ingredients:
  • 1 can (15-ounce) pitted bing cherries, liquid reserved
  • 2 tablespoons butter
  • 2 medium shallots, finely chopped
  • 2 tablespoons orange juice
  • 1 teaspoon lemon juice
  • 2 tablespoons water
  • 1/4 teaspoon cinnamon
  • 1/4 cup brandy
  • Salt and pepper

Drain and chop the cherries, reserving about 1/3 cup of the liquid. Melt the butter in a skillet over medium heat. Add the shallots and sauté until soft and golden. Add the orange juice, lemon juice, water and cinnamon and cook for about 1 minute.

Reduce the heat to medium low and stir in the cherries. Cook for about 2 minutes. Stir in the brandy and the reserved cherry liquid. Continue to simmer until the mixture is reduced and thickened, about 10 to 15 minutes.

Serve warm.

Recipe Notes:
Add a bit more brandy if you like a stronger flavor, or, for a non-alcoholic version, substitute apple cider for the brandy.

comments & replies

Yum - that sounds very fine and festive :)

«  Butter-Braised Cabbage Spinach, Feta And Dill Turnovers  »

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