Cherry Sauce

Cherry Sauce

To celebrate National Cherry Day on the 16th of July, we thought we would treat you to our delicious Cherry Sauce recipe which goes absolutely perfectly with pan-fried duck. Who said cherries just had to be sweet?!


300g tinned cherries
50ml ruby port
50ml red wine
¼ tsp five spice powder
¼ tsp ground cinnamon
¼ tsp black pepper


Preheat the oven to 180°C.

Pour the wine and port into a saucepan and bring to the boil. Reduce until half.

Add the remaining ingredients apart from the salt and bring to the boil. Simmer for 2-3 minutes.

Blend the sauce and sieve. Season to taste.


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