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

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.

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Brandied Cherry Sauce
5 from 1 vote

Brandied Cherry Sauce

Cherries and brandy are a perfect mix of flavors for a sauce that complements a variety of meats.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 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
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Instructions 

  • 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.

Notes

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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Lynne Webb and Erika Pitera, creators of MyGourmetConnection in the kitchen, working on a soup recipe for the website.

About Us

We’re Lynne and Erika, a mother-daughter duo passionate about creating recipes that bring flavor and variety to your kitchen in a simple, approachable way.

5 from 1 vote

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