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. We served it with a crown roast of pork.
Ingredients ~
1 15-oz can 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
Preparation ~
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.
Posted by: Lynne Webb
Categories:
Condiments ,
Sauces
Yum - that sounds very fine and festive :)
Posted by: Daily Spud on December 22, 2008 (1)
Got something to say?
We'd love to hear your feedback. Please be polite and make sure your comments are relevant.
(*) Indicates Required Field