Roasted Cherry Sauce

Roasted Cherry Sauce

Roasted Cherry Sauce

Yield: Makes 2 Cups


1 Tbsp. rendered duck fat
2 Tbsp. shallots, minced
1 stalk lemongrass
2-in. piece of fresh ginger root
½ lb. bing cherries, pitted and sliced in half*
¼ tsp. ground cardamom
½ cup chicken broth
¼ cup tart cherry liqueur**|
Kosher salt


Oven Temperature: 550-580 degrees

Flame Height: 3

Heat a medium sized sauté pan in the center of the oven for 2 minutes.  Add the duck fat and shallots and cook for a minute or so until beginning to soften.  Cut the lemongrass and ginger into a few pieces and smash with the side of a chef’s knife.  Add to the pan along with the cherries and roast for 5 minutes or until they begin to blister.  Add cardamom and broth and simmer for about 6-8 minutes.  Cherries should be soft and liquid somewhat reduced.  Add liqueur and flambé.  Carefully remove the lemongrass and ginger, season to taste with salt and serve.

*If tart cherries are available they would be delicious in this recipe. You may also substitute a 15-oz. can of tart pitted cherries and leave them whole.

** We are crazy about Leopold Brothers Michigan Tart Cherry Liqueur


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