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