Sauce aux Cerises (Cherry Sauce)

September 28, 2024

Sauce aux Cerises (Cherry Sauce) - kvalifood.com

A Belgian cherry sauce for duck, game, or meatballs. Sour cherries are simmered in port and red wine vinegar with a bit of sugar, then finished with cold butter for gloss. Cherry sauce with meat - especially frikadellen and game - is a distinctly Belgian combination. The Belgian tradition favors sour cherries (krieken), the same variety used in kriek lambic beer.

Ingredients

Serves 4

400 g sour cherries, pitted (frozen, jarred, or canned - reserve any juice)
150 ml port (or fruity red wine)
1 tbsp red wine vinegar
1 tbsp sugar (brown or granulated)
1 tbsp cold butter, cut in small pieces
1 pinch salt

Optional

1 shallot (~30 g), finely minced
1 tsp cornstarch mixed with 1 tbsp cold water

Directions

If using a shallot: soften it in a small knob of butter or pan drippings over medium-low heat for 3-4 minutes. If making a standalone sauce without shallot, skip to step 2.

Add the port (or red wine) and red wine vinegar. Increase heat and reduce by about half, 3-4 minutes.

Add the cherries (with any reserved juice), sugar, and salt. Simmer gently for 8-10 minutes until the cherries are tender and the sauce has thickened slightly.

Taste and adjust sweetness - add more sugar if the cherries are very tart.

If the sauce is too thin, stir in the cornstarch slurry and simmer 1-2 minutes more.

Remove from heat. Stir in the cold butter pieces until melted and the sauce is glossy.

Serve warm alongside duck, venison, wild boar, or meatballs.

Notes

Sour cherries (griottes, Morello, or Montmorency) are traditional and give the best balance of fruit and tartness. Sweet cherries work but need more acid - add an extra tablespoon of vinegar.
If using dried sour cherries, use 110 g and increase the port to 300 ml. Simmer 30-40 minutes until the cherries are plump and the liquid is syrupy.
Without alcohol: replace the port with an equal amount of tart cherry juice or a mix of cherry juice and a splash of vinegar.
After searing duck or game, pour off excess fat, deglaze with the port or wine, then continue from step 3. Pan drippings add richness.
The sauce reheats well. It thickens as it cools - thin with a splash of water or stock when rewarming.