Cranberry and sour cherry sauce

This cranberry and sour cherry sauce is an interesting version that goes superbly with roast duck, goose, turkey and game. Any leftover can be used for glazing a ham or to make pancakes, waffles, cookies, crumble and so on. It’s really nice with blue cheese too! If you don’t have fresh sour cherries, you can use the preserved compote version, sold in jars - even the brandied one! You can make this sauce days before serving - just keep it in the fridge.

Print Recipe

Prep Time 5

Cook Time 20

Resting Time 4

Total Time 30

Servings: 6 people

Cuisine: USA

Calories: 1234

Ingredients Method

Ingredients

2 cups fresh or frozen cranberries
1 cup fresh or frozen sour cherry
2 Tbsp muscovado sugar
½ tsp cinnamon
½ tsp mixed spice
2 Tbsp sour cherry jam
1 Tbsp red port optional
½ cup sour cherry juice

Method

Put the cranberries, cinnamon, mixed spice, sugar and juice into a pan. Bring to the boil, then simmer under cover, until the cranberries start to pop and soften. Then add the port, jam and fresh sour cherries. Cook for 5-10 minutes or until you a get sticky, thick sauce (but not jam!)
Turn off the heat, let it rest under cover to thicken. Taste and adjust the sugar to your liking.
Keep refrigerated until serving.