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