Cherry Sauce for Meats to Dessert
Versatile, healthy 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.
Ingredients
- 300 g (2 cups) cherries (fresh or frozen) pitted
- 2 tablespoon water (not needed if using frozen cherries)
- 45 g (3 tbsp) caster sugar superfine
- 4 pods green cardamom seeds (removed from pods)
- ¼ teaspoon freshly milled black pepper
- 1 tablespoon fresh lemon juice + 3cm/inch of zest
- ½ tablespoon balsamic vinegar optional
Instructions
- Place the cherries in a saucepan with water (no need for water if your cherries are frozen), sugar, lemon juice and est, pepper and the cardamom seeds.
- Cook for about 10 minutes on medium heat 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.
- Remove the zest and blitz with a hand blender - either completely to a smooth sauce or blend half way to contain some whole cherries.
Notes
With savoury: serve warm with meats such as duck, game, steaks, roast chicken, turkey or pork.
For dessert: serve chilled with desserts such as white chocolate panna cotta, on top of chocolate puddings, French pancakes (crêpes) or French toast (Pain Perdu)
Nutrition: 102 calories per 112g serving; 1g protein; 23g carbohydrates; 0g lipids; Glycemic Index: 11.