directions
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1
Place cherry liquid, broth, onion, cloves and cinnamon in a medium saucepan and bring to a boil
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2
Cook, uncovered for about 8 minutes or until onion is tender
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3
Strain liquid and discard onion pieces. Return juices to the saucepan and stir in the cornstarch mixture
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4
Bring to a boil, stirring often
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5
Stir in cherries, Brandy, lemon juice and zest
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6
Heat just to a simmer
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7
Season to taste with salt and pepper
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8
Use sauce over rotated poultry or pork.
CHERRY BRANDY SAUCE
ingredients
- 1 (8 ounce) can pitted, dark sweet cherries,
- reserve liquid
- 2/3 cup chicken broth
- 1 small onion, quartered
- 8 whole cloves
- 1/4 teaspoon ground cinnamon
- 1 tablespoon cornstarch mixed with
- 1 tablespoon water
- 2 tablespoons Brandy
- 1 tablespoon fresh lemon juice
- 1/4 cup grated lemon zest
- Salt and pepper