The most versatile cherry sauce for duck breasts or ice cream. From savoury to desserts, this easy recipe is made with fresh or frozen pitted cherries with cardamom spice. Ideally with sour cherries, use black Morello cherries or choose sweet if you prefer less tart.
2tablespoonwater(not needed if using frozen cherries)
45g (3 tbsp)caster sugarsuperfine
4 podsgreen cardamom seeds
¼teaspoonfreshly milled black pepper
1tablespoonfresh lemon juice
½tablespoonbalsamic vinegaroptional
Instructions
Place the cherries in a saucepan with water (no need for water if your cherries are frozen), sugar, lemon juice, pepper and the cardamom seeds.
Cook for about 10 minutes until the cherries are soft (less if fresh). Add the balsamic vinegar and reduce for up to 5 minutes. Adjust seasoning to taste if for savoury.
Blitz with a hand blender either completely to a smooth sauce or blend half way to contain some whole cherries.