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    Home » PANTRY

    Easy Cherry Sauce for Duck (with Frozen Cherries)

    Published: June 4, 2022 · Updated: June 4, 2022 by Ieva · This post may contain affiliate links · 12 Comments

    Jump to Recipe

    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!

    Take Me To:
    • Cherry Sauce Without Wine or Port
    • What to Serve Sour Cherry Sauce With?
    • How to Make the Sauce in 15 Minutes?
    • People Also Asked
    • Recipe Card

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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 tablespoon 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.

    Pressing the juice out of the cherries through the sieve.
    Shiny Sour Cherry Sauce in a copper pan.
    Cherry Sauce for Duck is being poured into a small square bowl.

    In a small bowl, mix the cornflour and a tablespoon 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!
    4.80 from 10 votes
    Print Recipe
    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
    • ⅛ teaspoon ground nutmeg
    • ½ teaspoon cornflour (cornstarch)
    • 3 tablespoon water
    • 2 tablespoon balsamic vinegar

    Instructions
     

    • Place frozen cherries, 2 tablespoon 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 tablespoon 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
    Tried this recipe?Let us know how it was!
    Pin for Pinterest.

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    Reader Interactions

    Comments

    1. Katherine

      June 05, 2022 at 8:36 am

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

      Reply
      • Ieva

        June 05, 2022 at 7:32 pm

        Absolutely!!! 🙂

        Reply
    2. Dannii

      June 06, 2022 at 6:15 pm

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

      Reply
      • Ieva

        June 06, 2022 at 8:34 pm

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

        Reply
    3. Natalie

      June 15, 2022 at 6:11 pm

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

      Reply
      • Ieva

        June 16, 2022 at 10:35 am

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

        Reply
    4. Ana F.

      July 03, 2022 at 11:22 am

      5 stars
      I made this sauce to go with roasted chicken and the combination was delicious! Can’t wait to make it again. Thanks for the recipe!

      Reply
      • Ieva

        July 03, 2022 at 11:55 am

        Thanks, Ana! Love that you used it for roasted chicken! Need to try that myself 🙂 Thanks for the idea!

        Reply
    5. Jane

      September 26, 2022 at 5:22 pm

      Once made, can the sauce be frozen to use later on?
      Many thanks.

      Reply
      • Ieva

        September 26, 2022 at 5:33 pm

        Hi, Jane. Unfortunately not, sauces made with cornflour do not freeze well and have an unpleasant texture after thawing. I hear that using arrowroot instead of cornflour is better for freezing (however, I’ve not tried it myself, so cannot guarantee it). Hope this helps 🙂

        Reply
    6. Amanda Wren-Grimwood

      October 13, 2022 at 12:41 pm

      5 stars
      I love cherry sauce with duck but the cherry season is so short here. So great that I can make this with frozen cherries. Thanks!

      Reply
      • Ieva

        October 13, 2022 at 2:56 pm

        Oh, I know… And in the season, I just want to eat all the cherries fresh, so even when they’re in season I use frozen ones. I’m just too greedy when it comes to fresh cherries 🙂

        Reply

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    Hi, I am Ieva – the face behind this blog. I live in North Wales with my husband Seb and our golden retriever Sawyer. It’s safe to say that I live and breathe food: from researching and reading about food to creating new recipes and growing vegetables to use in my cooking.  The great thing is, Seb appreciates all the good meals that are also essential at his worst ‘hangry’ moments! Somebody HAS to feed Seb…

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