Cherry Sauce for Poultry
"Use as basting sauce or dipping sauce."
photo by AcadiaTwo
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
1 1/4 cups
- Serves:
- 4
ingredients
- 1 cup cherry jam
- 1 1⁄2 teaspoons gingerroot, peeled and minced
- 1 tablespoon brandy
- 3 tablespoons dry sherry
- 1 tablespoon lemon juice
- 1⁄8 teaspoon ground cloves
- 1⁄8 teaspoon ground cardamom
- 3 tablespoons sugar
directions
- In saucepan, combine all ingredients.
- Cook over low heat until boiling.
- Cool 10 minutes to thicken and serve over roast poultry.
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Reviews
-
Excellent sauce for poultry. Loved the flavor of the spices enhancIng the cherry preserves. We cheat and buy a precooked half duckling that all we have to do is warm up in the oven and then I broill it to get the skin crispy. This sauce was amazing drizzled over the duck. Made for Spring 2013 PAC. -
Fast, easy & delicious! It didn't thicken much as it cooled. I *didn't* add the extra 3TB sugar because there is plenty of sugar in the jam. Next time I will add more cloves & cardamom. We loved this!
RECIPE SUBMITTED BY
Outta Here
United States
WARNING: Make my recipes if you want, but I am no longer an active member and will not acknowledge reviews, photos or answer questions via z-mail. I find this site to be pretty useless without the forums. I can find recipes on a lot of different websites.
