Cherry Brandy Sauce Recipe
Ingredients
| Sweet cherries | 1 Can (10oz), pitted | |
| Chicken broth | 2/3 Cup (16 tbs) | |
| Onion | 1 Small, quartered | |
| Whole Cloves | 8 | |
| Ground cinnamon | 1/4 Teaspoon | |
| 1 tablespoon cornstarch mixed with | ||
| Water | 1 Tablespoon | |
| Brandy | 2 Tablespoon | |
| Lemon juice | 1 Tablespoon | |
| Lemon zest | 1/4 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place cherry liquid, broth, onion, cloves and cinnamon in a medium saucepan and bring to a boil.
Cook, uncovered for about 8 minutes or until onion is tender.
Strain liquid and discard onion pieces.
Return juices to the saucepan and stir in the cornstarch mixture.
Bring to a boil, stirring often.
Stir in cherries, Brandy, lemon juice and zest.
Heat just to a simmer.
Season to taste with salt and pepper.
Use sauce over rotated poultry or pork.
Cook, uncovered for about 8 minutes or until onion is tender.
Strain liquid and discard onion pieces.
Return juices to the saucepan and stir in the cornstarch mixture.
Bring to a boil, stirring often.
Stir in cherries, Brandy, lemon juice and zest.
Heat just to a simmer.
Season to taste with salt and pepper.
Use sauce over rotated poultry or pork.
Chef
