Brandied Cherry Sauce

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

Brandied Cherry Sauce

Yield: about 1 cup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

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


  • 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


  1. 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.
  2. 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.
  3. Serve warm.


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