Caramelised cherry and brandy glaze

Caramelised cherry and brandy glaze

By
From
Meat
Makes
2 cups
Photographer
Dean Cambray

This sauce is especially wonderful with dark gamey meats, such as duck or goose and I really like it with roast pork. When cherries are not in season you can use tinned cherries, in which case add the juice to the sauce as well. If you prefer a thicker sauce you could thicken it with one tablespoon of cornflour, or tip the lot into a liquidiser and whiz it to a purée.

Ingredients

Quantity Ingredient
100g sugar
1 cup warm water
400g pitted cherries, (fresh or tinned)
1 cup good-quality chicken stock
1/2 cup brandy
salt

Method

  1. Combine the sugar and water in a small saucepan. Heat gently, stirring from time to time, until the sugar has dissolved. Bring to the boil, then lower the heat and simmer to form a light golden caramel.
  2. Carefully add the cherries – the caramel may splutter and spit – then stir in the stock. Simmer for 15 minutes over a low heat. (If using tinned cherries, they’ll only take about 4 minutes.) Add the brandy and simmer for a further 8 minutes. Season to taste before serving.
Tags:
Meat
Adrian
Richardson
La
Luna
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