Cherry Sauce with Brandy

Cherries are still easily available and this sauce can be used with your favourite meats to add a little zest and contrast in flavours.

Cherry Sauce with Brandy


  • 500 g dark ripe cherries
  • 3 tblsp orange juice
  • 1 tsp lemon juice
  • 1/4 cup brandy
  • 1/4 tsp ground cinnamon
  • 2 1/2 tblsp of butter
  • 2 french shallots, chopped finely
  • 1/4 cup good cherry juice
  • salt and pepper


  1. Chop the cherries into quarters
  2. In a saucepan melt the butter and then brown the chopped French shallots until they are well coloured and softened.
  3. Add the orange and lemon juice and cinnamon, stirring through well
  4. After a few minutes reduce the heat to medium and stir in the chopped cherries, cherry juice and season with salt and pepper
  5. Cook for a few more minutes and then stir in the brandy
  6. Simmer for 15 minutes or until the cherries have softened and collapsed and the liquid has evaporated well and the mixture thickened.
  7. Taste and adjust with extra Brandy if desired


If you can get fresh cranberries you could make this sauce with a mixture of cranberry and preserved cherry.

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