Cherry Sauce
From aimee 18 years ago
- 45 minutes to make
- Serves 8
What good is a 7-course dinner focusing around cherries without a cherry sauce in the main course? I'd originally wanted to make lamb, but with 8 guests, and lots of dislikes among them, the only option was goose. Read more I roasted it as normal, with onions, celery, apples, and oranges in the cavity. I think the sauce would go excellently with duck as well. Also, I use frozen cherries in cooked things... no pitting, and it doesn't make that big of a difference if you have to cook them anyway. See less
Ingredients
- 3 Tbs butter shopping list
- 1 small onion, finely chopped shopping list
- 2 Tbs flour shopping list
- 1 bag frozen cherries, chopped in half shopping list
- 2 Tbs sherry shopping list
- 2 Tbs brown sugar shopping list
- 1 c beef stock shopping list
- 1/2 tsp cinnamon shopping list
- pinch of salt shopping list
- corn starch to thicken shopping list
How to make it
- Sweat the onion in butter. Whisk in flour, and let mixture darken a little. Whisk in beef stock till smooth.
- Add cherries, sugar, cinnamon, and salt, bring to a simmer. Reduce heat, and add sherry. Keep stirring over low heat until mixture thickens. Remove from heat and let cool a bit. If sufficiently thickened, reheat and serve. If it's too thin, whisk cornstarch with some of the liquid from the sauce, stir together, and bring to a simmer again.
People Who Like This Dish 2
- wylddwoman New Orleans, LA
- barb101 Van Nuys (Los Angeles), CA
- edmund Studio City, CA
- zanna MOUNT CLEMENS, MI
- Show up here?Review or Bookmark it! ✔
barb101
Reviews & Comments 3
-
All Comments
-
Your Comments
" It was excellent "