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Cherry Madeira Sauce For Poultry Recipe
|Duck/Chicken / 4 cornish hens 2 kilogram||5 Pound|
|Chicken broth||250 Milliliter (1 Cup)|
|Madeira wine||50 Milliliter (1/4 Cup)|
|Grated orange rind||1 Teaspoon|
|Orange juice||1 Cup (16 tbs)|
|Pitted sweet cherries||1⁄2 Pound|
|Cherry brandy/Brandy / water 30 milliliter||30 Milliliter (2 Tablespoon)|
Serving size: Complete recipe
Calories 2377 Calories from Fat 86
% Daily Value*
Total Fat 10 g14.7%
Saturated Fat 0.06 g0.31%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 634.8 mg26.4%
Total Carbohydrates 85 g28.4%
Dietary Fiber 6.4 g25.7%
Sugars 54 g
Protein 463 g926%
Vitamin A 137.4% Vitamin C 225.3%
Calcium 25.7% Iron 7.9%
*Based on a 2000 Calorie diet
When thigh of the leg moves freely, lift out of the pan and keep hot.
Scrape all the pan juices into a glass measuring cup.
Rinse the pan with the broth to dissolve brown bits.
Skim off fat from the juices in the cup and pour into a saucepan.
Madeira, grated rind, orange juice and cherries.
Simmer 5 minutes.
Add cornstarch mixed smoothly with the brandy.
Cook and stir until clear.
Taste for seasoning.
Dilute to a pleasant pouring consistency with extra broth if necessary.
Carve the bird and pass the sauce separately.