Cherry Sauce

[ksmith]

Just thought I'd add to the holiday recipe list.

We first tried this sauce as an answer the the Door County Cherry Sauce served with the pork chops at the WFC banquet. This is leaps and bounds better, even if you use store-brand canned cherries. The recipe in the cookbook calls for it to be served with crepes, but we've tried it with pork chops. It would also work, I think, with game or lamb. It might overpower poultry.

It is also delish with puff pastry shells and whipped topping. The best cherry filling I've ever had. Very tart, but I like tart desserts.

Cherry Sauce

1/4 cup sugar
1 tablespoon cornstarch
1 cup cranberry juice cocktail
1 (16-oz) can pitted red tart cherries in water, drained
1 teaspoon grated orange rind
1/2 teaspoon almond extract

Combine sugar and cornstarch in a medium saucepan; stir in cranberry juice and remaining ingredients. Cook, stirring constantly, over medium heat until thickened and bubbly. Yield: 2 1/2 cups

Comments

[naomikritzer]

That does sound good.

I've had cherry sauce served on ostrich, and it was fabulous. I bet it would also be good on duck.

[kristine-smith.livejournal.com]

I think it would as well.

Yum...

[kristine-smith.livejournal.com]

And I should have specified that I consider poultry to be domestic chicken or turkey. I consider duck to be game, which may be completely off base.

Anyway, anything with a flavor that can fight back should go well with this sauce.

[alfreda89.livejournal.com]

Sounds good, except for the corn starch!