Tuesday, 23 July 2013

The next Food on Friday is all about cherries and almonds – here's a savoury cherry sauce to whet your appetite

Savory cherry sauce with duck confit on Carole's Chatter

This Savoury Cherry Sauce was fantastic with roasted duck confit.  You could use it with any poultry dish and with ham as well.

I used bottled pitted cherries but fresh would be great.  The cherries could be left whole but I halved them.

I only made a small quantity.  Use about the same quantity of water as you have cherries.  For each ½ cup of water use 2 tablespoons of sugar.  Add a tablespoon of soy sauce and about the same quantity of port or sherry as you have water.  Add 1 tablespoon of balsamic vinegar (I used white balsamic) and a good grind of black pepper.

Just boil that away until it reduces and becomes thicker – it takes about 20 minutes.  And once it cools it will be thicker still.  Yum.  A sort of sweet and sour cherry jam.

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  1. Whoa! Easy, quick, no-fuss ingredients, but packs a huge punch. Thank you for linking, Carole. I'll have to see what I have in the cherry and almond department for Friday.

  2. Looks so scrumptious! Thank you for sharing the recipe at Tuesdays with a Twist! -Marci @ Stone Cottage Adventures

  3. Hi Carole,
    What a awesome sauce, this looks delicious. Thank you so much for sharing with Full Plate Thursday and have a great week!
    Miz Helen

  4. Carole, this sounds perfect for so many things. Duck, goose, pork. Can't wait to try it!


Your comments are most welcome. Cheers