how to make cherry sauce for duck breast?

Question

any ideas for recipies please can't find one anywhere

Answer 1

cherry sauce

1 shallot, finely chopped
75g/2½oz cherry jam
1 tbsp red wine
1 tbsp raspberry vinegar
1 orange, juice only

Sauté the shallot over a gentle heat until transparent. Now add the jam, wine and raspberry vinegar. Let the mixture bubble gently until it reduces to a syrup.
Remove from the heat and stir in the orange juice. Serve immediately or keep warm in a bain marie.

Answer 2

Cherry Sauce

Yield: 1 cup

1 cup frozen dark sweet Northwest cherries
1/4 cup each lemon juice and water
2 tablespoons packed brown sugar
3/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1-1/2 teaspoons cornstarch
1 tablespoon water

Remove stems from cherries. Combine all ingredients except cornstarch and water. Cover and simmer gently 5 minutes. Snip cherries with scissors and remove pits with a fork. Combine cornstarch and water; stir into cherry mixture. Cook and stir until thickened.

Answer 3

Try the following
cherry sauce
1 breakfast cupful of bottled cherries, stoned
2 tbsp of redcurrant jelly
a scrap of black pepper
1 tsp of wine vinegar
2 tsp crushed coriander seeds

Take the stones out of a breakfast cupful of bottled cherries. In a small pan dissolve 30g/2 tbsp of redcurrant jelly. Add the cherries and a little of their juice, a scrap of black pepper, a 1 tsp wine vinegar, 10g/2tsp crushed coriander seeds. Simmer for 5 minutes.

Answer 4

Buy a tin of cherries, heat them through and pour over the duck breast.

Answer 5

I purchase it. Last time from Sam's (Rexall brand) pure juice, another time, pure concentrate from a health food store.

It's out there, you'll just have to check. Also Traverse City, MI,
Cherry capital of Mi, does mail order.

Answer 6

cherry

Answer 7

try