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Easy Cherry Sauce for Duck (with Frozen Cherries)

Cherry Sauce drizzled on a white square plate.
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The easiest Sour Cherry Sauce you are ever going to make, this recipe comes together in 15 minutes and is made with frozen cherries, so can be enjoyed in any season! What is more, you won’t even need any wine for this sauce – just a dash of balsamic vinegar! This is a perfect sauce to go with duck, pigeon, pheasant or even beef or venison. We used sour cherries but dark sweet cherries will work too!

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Cherry Sauce Without Wine or Port

There are so many great recipes out there for Cherry Sauce, but most require lots of red wine and port. We hardly ever have port and whilst we love wine reduction sauces, we feel that a perfectly flavoursome sauce can be made without it! What we use instead is balsamic vinegar!

Ingredients for Cherry Sauce on a white background.

What to Serve Sour Cherry Sauce With?

This Easy Cherry Sauce recipe is meant for savoury dishes. Perhaps the most popular way to use sour cherry sauce is with a nice Pan-Fried Duck Breast or our Duck Confit. Simply smear some sauce in a ‘chefy’ manner on the side of the plate – it will look very ‘Michelin-star-like’.

Apart from Duck, this sauce goes well with other gamy meats, including venison, pigeon and pheasant. We have even tried it with a beef fillet steak and thought it worked very well!

Sauce is served with Duck Confit on a black plate.

How to Make the Sauce in 15 Minutes?

Place frozen cherries, 2 tbsp of water, brown sugar, nutmeg, and a pinch of salt and pepper in a saucepan. Heat on low-medium heat until the cherries soften and release the juices, helping them along by stirring and pressing down with a spoon. This will take about 10 minutes.

Pour the sauce through a fine sieve and squeeze any juices from the cherries pressing them down with a spoon against the sieve. Discard the cherries, and pour the sauce back into a saucepan. Add the balsamic vinegar.

In a small bowl, mix the cornflour and a tbsp of water. Pour the mixture into the cherry sauce and stir. Heat the sauce, stirring continuously for 1-2 minutes. It should thicken ever so slightly (add a splash of water if it thickens too much) and have a lovely shine to it!

Serve the sauce warm!

People Also Asked

What Can I Substitute Nutmeg With?

Our sauce is made with a pinch of nutmeg, but if you’re not keen on the flavour, omit it altogether, or replace it with a pinch of cinnamon or even allspice!

Can Cherry Sauce Be Reheated?

Whilst it can be reheated later, it will thicken as it cools, so you may need to add an extra splash of water! The sauce may lose some of its shine too, but should be just as flavoursome!

Recipe Card

Cherry Sauce smeared on a white plate.

Easy Cherry Sauce for Duck (With Frozen Cherries)

The easiest Sour Cherry Sauce you are ever going to make, this recipe comes together in 15 minutes and is made with frozen cherries, so can be enjoyed in any season! What is more, you won't even need any wine for this sauce – just a dash of balsamic vinegar! This is a perfect sauce to go with duck, pigeon, pheasant or even beef or venison. We used sour cherries but dark sweet cherries will work too!
5 from 4 votes
Prep Time 2 mins
Cook Time 13 mins
Total Time 15 mins
Course Pantry Ingredients, Sauce
Cuisine European
Servings 3 -4 portions
Calories 70 kcal

Ingredients
 
 

  • 200 g frozen cherries we used sour cherries
  • 20 g light brown sugar
  • tsp ground nutmeg
  • ½ tsp cornflour (cornstarch)
  • 3 tbsp water
  • 2 tbsp balsamic vinegar

Instructions
 

  • Place frozen cherries, 2 tbsp of water, sugar, nutmeg, a pinch of salt and pepper in a saucepan. Heat on low-medium heat until the cherries soften and release the juices, helping them along by stirring pressing down with a spoon. This will take about 10 minutes.
  • Pour the sauce through a fine sieve and squeeze any juices from the cherries pressing them down with a spoon against the sieve. Discard the cherries, and pour the sauce back into a saucepan. Add the balsamic vinegar to the cherry sauce.
  • In a small bowl. mix the cornflour and a tbsp of water. Pour the mixture into the cherry sauce and stir. Heat the sauce, stirring continuously for 1-2 minutes. It should thicken ever so slightly (add a splash of water if it thickens too much) and have a lovely shine to it!
  • Serve the sauce warm with duck, pigeon or other gamey meat!

Nutrition

Calories: 70kcalCarbohydrates: 17gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 136mgFiber: 1gSugar: 14gVitamin A: 855IUVitamin C: 7mgCalcium: 20mgIron: 1mg
Keyword Cherry Sauce for Duck, Cherry Sauce for Duck Confit, Cherry Sauce for Pigeon, Cherry Sauce Recipe, Duck Sauce, Frozen Cherry Sauce, Perfect Sauce for Duck, Perfect Sauce for Pigeon, Sour Cherry Sauce, Sour Cherry Sauce Recipe
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6 Replies to “Easy Cherry Sauce for Duck (with Frozen Cherries)”

  1. 5 stars
    The flavors of cherry and balsamic are incredible together!

    1. Absolutely!!! 🙂

  2. 5 stars
    I have had duck with orange, but not cherries. I need to try this, as it sounds amazing.

    1. We love duck a l’orange! But the cherry sauce is definitely just as good with the duck 🙂

  3. 5 stars
    I was skeptical about this cherry sauce but curious. Made it with my chicken instead of duck, and it was delicious, thanks!

    1. That’s great! We love it with chicken thighs too. Glad you enjoyed it! 🙂

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