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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.