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

5 from 2 votes
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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


  • 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.

Tips for Making This Recipe

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