Cherry is a classic European fruit. This dark skinned sour cherry has a blood red flesh color and intense cherry flavor. While unsuitable for eating raw, it is perfect for a myriad of cuisines. It is commonly used in recipes for liquors and brandies; it is found canned and packed in syrup or as a dried fruit. Our Cherry puree is sweetened with a hint of sugar and is ideal for pastries, sorbet, ice cream, cocktails and mocktails, and savory sauces.

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Featured Recipe

Cherry-Orange Sauce

Yield: 8 oz.
Preparation time: 20 minutes
    • 8 oz. fresh orange juice
    • 4 oz. demi-glace
    • 3 oz. The Perfect Purée Cherry,  thawed
    • 2 oz. Grand Marnier or orange liqueur
    • 1 tbsp. The Perfect Purée Orange Zest,  thawed

1. In a saucepot combine orange juice and demi-glace. Simmer until reduced by half.
2. Stir in Cherry puree, Grand Marnier and Orange Zest. Simmer mixture, stirring frequently, until reduced, about 15 minutes.
3. Strain sauce and pour into a bain marie to hold until serving time.

Serving Suggestion:
This sauce is perfectly designed for roasted, grilled or sautéed poultry, such as duck, chicken, game hens, pheasant, quail, or smoked turkey.
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