Sour Cherry Sauce Recipe bigfellow

1. 1

   Soak the cherries in the wine for a few hours, or even better overnight

2. 2

   Pour wine, cherries and cinnamon in a pot and slowly simmer until the cherries are soft.

3. 3

   Puree in a blender or using an immersion stab.

4. 4

   Pass through a sieve twice, reserving the liquid.

5. 5

   Transfer the liquid to a new pot and reduce to one third of the original volume

6. 6

   Add chicken stock and reduce again, till it starts to get syrupy.

7. 7

   Remove from the fire and emulsify the cold butter in the sauce.

8. 8

   Adjust to taste with salt and pepper.

9. 9

   You should end up with a shiny burgundy red sauce that just coats the back of a tablespoon

* Per serving · 4 servings · Values may vary.

No additional tips available.