Best 20 Cherry Sauce Recipes

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Indulge in the delightful symphony of flavors with our comprehensive collection of cherry sauce recipes. From the classic and versatile Cherry Sauce, perfect for topping desserts like ice cream or pancakes, to the tantalizing Cherry Sauce with Red Wine, adding a touch of sophistication to savory dishes, our recipes cater to every taste and occasion. Discover the vibrant Cherry Sauce with Port Wine, a culinary masterpiece that elevates both sweet and savory dishes. Experience the unique blend of tangy and sweet in our Cherry Sauce with Lemon Juice, an ideal accompaniment for grilled meats or fish. And for a burst of freshness, try our Cherry Sauce with Orange Juice, a delightful topping for yogurt or oatmeal.

Here are our top 20 tried and tested recipes!

PORK CHOPS WITH CHERRY SAUCE



Pork Chops with Cherry Sauce image

Enjoy the rich flavor of this pork chop dish. The spice rub also works well on lamb or beef. -Kendra Doss, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13

1 tablespoon finely chopped shallot
1 teaspoon olive oil
1 cup fresh or frozen pitted dark sweet cherries, halved
1/3 cup ruby port wine
1 teaspoon balsamic vinegar
1/8 teaspoon salt
PORK CHOPS:
1 teaspoon coriander seeds, crushed
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 bone-in pork loin chops (7 ounces each)
2 teaspoons olive oil

Steps:

  • In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.

Nutrition Facts : Calories 356 calories, Fat 16g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 509mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

CHICKEN WITH CHERRY SAUCE



Chicken with Cherry Sauce image

This tender moist chicken bakes in a savory sauce that combines cherries with soy sauce, orange juice and ginger. It's sure to be a big hit at your house like it is at mine. -Linda Grubb, Poland, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh or frozen pitted sweet cherries
1/2 cup orange juice
1/2 cup soy sauce
1/4 cup packed brown sugar
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons butter

Steps:

  • Set aside 3/4 cup cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside., In a large skillet over medium heat, brown chicken on all sides in butter. Place chicken skin side down in an ungreased 13-in. x 9-in. baking dish. Top with cherry sauce. , Bake, uncovered, at 350° for 20 minutes; turn chicken. Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.

Nutrition Facts : Calories 453 calories, Fat 21g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1364mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 2g fiber), Protein 32g protein.

PORK TENDERLOIN WITH CHERRY SAUCE



Pork Tenderloin With Cherry Sauce image

Make and share this Pork Tenderloin With Cherry Sauce recipe from Food.com.

Provided by RecipeNut

Categories     Pork

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

4 tablespoons olive oil, divided
3 tablespoons olive oil, divided
1 cup shallot, finely chopped
3 lbs pork tenderloin
1 tablespoon salt
1 teaspoon fresh ground black pepper
4 cups reduced-sodium chicken broth
4 tablespoons balsamic vinegar
4 cups frozen dark sweet cherries
1/2 cup dried sour cherries, finely chopped (optional)
1 tablespoon butter
1 tablespoon light brown sugar

Steps:

  • Heat oven to 350°F Warm 1 tablespoon oil in ovenproof skillet over medium heat. Add shallots; cook 1 to 3 minutes or until.
  • lightly browned. Drain on paper towels; reserve.
  • Season tenderloin with salt and pepper. Heat remaining 3 tablespoons oil in ovenproof skillet over medium-high heat. Add.
  • tenderloin and cook until browned, about 9 minutes, turning as needed to brown evenly.
  • Transfer skillet to oven. Cook until internal temperature of pork reaches 155°F, about 30-40 minutes. Transfer tenderloin to cutting board and tent with aluminum foil to keep warm. Return skillet to stove top.
  • Add broth, vinegar, and cherries to skillet on medium-high heat, scraping up browned bits with rubber spatula. Mash cherries with fork and cook 5 to 6 minutes or until liquid is reduced to about 1/2 cup. Lower heat to medium, add butter and brown sugar, and swirl pan until well incorporated.
  • To serve, slice warm tenderloin on diagonal, top with sauce, and sprinkle on reserved shallots.

Nutrition Facts : Calories 484.6, Fat 20.2, SaturatedFat 4.8, Cholesterol 114.5, Sodium 1015.6, Carbohydrate 37, Fiber 2.8, Sugar 29.3, Protein 39.6

CRISP-TENDER ROAST DUCK WITH CHERRY-ROSEMARY SAUCE



Crisp-Tender Roast Duck with Cherry-Rosemary Sauce image

Provided by Ted Allen

Categories     main-dish

Time 5h40m

Yield 4 servings

Number Of Ingredients 11

One 5-pound Pekin (aka Long Island) duck
Kosher salt and freshly ground pepper
1 shallot, peeled and chopped
3 cloves garlic, chopped
1 cup cherries fresh or frozen, halved and pitted
1/2 cup chicken stock, preferably homemade, or low-sodium store bought
2 tablespoons cherry or berry whole-fruit preserves
2 teaspoons honey
1 teaspoon fresh rosemary leaves, chopped
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 300 degrees F.
  • Rinse the duck inside and out and pat dry. Trim any excess fat from the neck and cavity, snip off wingtips and discard. Mix 1 tablespoon salt and 1/2 teaspoon pepper in a small bowl, and sprinkle the bird inside and out. Using a paring knife, make dozens of slits through the skin and fat (taking care not to pierce the meat) all over both sides and all parts of the bird.
  • Put the duck breast-side up on a rack in a roasting pan and roast for 1 hour. Take the bird out of the oven, transfer to a platter and carefully drain the fat from the pan into a measuring cup (you'll end up getting 2 to 3 cups). Return the duck to the pan, prick with the knife again, turn it breast-side down and roast another hour. Repeat each hour, roasting the duck for a total of 4 1/2 hours.
  • While the duck cooks, make the sauce: In a small saucepan, heat 1 tablespoon duck fat over medium heat and cook the shallots until soft, about 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the cherries, stock, preserves, honey and rosemary, and simmer until slightly thickened, about 10 minutes. Remove from the heat, add the lemon juice, swirl in the butter and taste for salt and pepper. Set aside until the duck is finished.
  • After 4 1/2 hours of roasting, turn the oven temperature up to 350 degrees F, prick the duck skin one last time, salt the skin again and return bird to the oven, breast-side up. Roast for 30 minutes until the skin is nicely browned.
  • Remove from the oven, tent with foil and let rest for 20 minutes. Gently reheat the sauce over low heat. Carve the duck, put the pieces on a serving platter and serve with sauce.

CHERRY BARBECUE SAUCE



Cherry Barbecue Sauce image

You can use fresh or frozen cherries to make this flavorful barbecue sauce. It tastes phenomenal on ribs and chicken! -Ilene Harrington, Nipomo, California

Provided by Taste of Home

Time 30m

Yield about 3-1/2 cups.

Number Of Ingredients 11

1 medium onion, chopped
2 tablespoons butter
2 garlic cloves, minced
2 cups fresh or frozen dark sweet cherries, pitted and coarsely chopped
1 cup ketchup
2/3 cup packed brown sugar
1/4 cup cider vinegar
1 tablespoon Worcestershire sauce
2 teaspoons ground mustard
1/2 teaspoon pepper
1/8 teaspoon Liquid Smoke, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.

Nutrition Facts : Calories 74 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 184mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.

ROASTED CHERRY-TOMATO SAUCE



Roasted Cherry-Tomato Sauce image

This is a slow-roasted version of the stove-top tomato sauce, and it's jam-packed with flavor. You'll want to have it with everything -- not just over pasta but on crusty bread and scrambled eggs, and paired with soft cheeses.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.

Provided by Martha Stewart

Time 1h10m

Yield Makes 2 cups

Number Of Ingredients 7

1 pound, 6 ounces cherry tomatoes
3 cloves garlic, smashed
1/2 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme
2 teaspoons packed light-brown sugar
1 teaspoon coarse salt

Steps:

  • Preheat oven to 325 degrees. Mix together tomatoes and garlic in a nonreactive 9-by-13-inch baking dish. Whisk together oil, vinegar, thyme, brown sugar, and salt in a bowl. Drizzle over tomato mixture.
  • Bake until tomatoes are softened and caramelized, about 1 hour. Serve warm or at room temperature. Sauce can be stored in refrigerator up to 5 days; let cool before storing.

PORK CHOPS IN CHERRY-PEPPER SAUCE



Pork Chops in Cherry-Pepper Sauce image

You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on pork chops as I call for here, or on veal chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."

Provided by Sam Sifton

Categories     easy, meat, one pot, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 (16-ounce) jar pickled hot cherry peppers
3 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
4 bone-in pork chops, cut about 1-inch thick (approximately 10 ounces each)
1 tablespoon neutral oil, like canola or grapeseed
2 tablespoons cold salted butter
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
  • When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
  • Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

PORK MEDALLIONS WITH CHERRY SAUCE



Pork Medallions with Cherry Sauce image

Provided by Ellie Krieger

Categories     main-dish

Time 22m

Yield 4 servings, serving size: 4 medallions and 2Tbs of sauce

Number Of Ingredients 8

1 1/4 pounds pork tenderloin, sliced into 1/2-inch thick medallions
1/2 teaspoon salt, divided
1/4 teaspoon pepper
3 teaspoons olive oil, divided
2 tablespoons chopped shallots
3/4 cup low-sodium chicken broth
2 tablespoons balsamic vinegar
1/4 cup dried tart cherries

Steps:

  • Season the pork medallions with 1/4 teaspoon of salt and pepper. Heat 2 teaspoons oil in a large nonstick skillet over a medium-high heat and cook the meat until there is just a slight blush in the center about 3 minutes per side. Transfer the meat to a plate and tent with foil.
  • Add the remaining teaspoon of oil and the shallots to the pan and saute until they begin to soften, about 1 minute. Add the chicken broth, balsamic vinegar, the remaining 1/4 teaspoon of salt and the cherries and cook until the liquid is reduced by half, about 4 minutes. Season with salt and pepper, to taste. Pour the sauce over the pork medallions and serve.

Nutrition Facts : Calories 245 calorie, Fat 9 grams, SaturatedFat 2 grams, Cholesterol 92 milligrams, Sodium 380 milligrams, Carbohydrate 31 grams, Protein 8.5 grams

PASTA WITH KALAMATA OLIVES AND ROASTED CHERRY TOMATO SAUCE



Pasta with Kalamata Olives and Roasted Cherry Tomato Sauce image

Categories     Garlic     Olive     Pasta     Tomato     Roast     Feta     Pine Nut     Summer     Capers     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 11

2 1/2 pounds cherry tomatoes, halved
1/3 cup olive oil
5 garlic cloves, minced
1 tablespoon balsamic vinegar
1/4 teaspoon dried crushed red pepper
3 tablespoons chopped fresh oregano
1 pound farfalle (bow-tie) pasta
1/2 cup halved pitted Kalamata olives or other brine-cured black olives
1/4 cup drained capers
6 ounces feta cheese, crumbled (about 1 1/4 cups)
1/4 cup pine nuts, toasted

Steps:

  • Position rack in center of oven and preheat to 375°F. Combine tomatoes, oil, garlic, vinegar, and crushed red pepper in 13x9x2-inch glass baking dish. Season to taste with salt and pepper. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made 2 hours ahead. Let stand at room temperature.)
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among 6 plates; sprinkle with pine nuts and serve.

PORK CHOPS WITH BLACK CHERRY SAUCE



Pork Chops With Black Cherry Sauce image

Cherries and pork may sound like a weird combo, but these are amazing, and a great way to use up all those summer cherries.

Provided by almondjoy2807

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 45m

Yield 4

Number Of Ingredients 9

2 tablespoons vegetable oil
4 (8 ounce) bone-in pork chops
salt and pepper to taste
¼ cup butter
¾ cup sliced shallots
1 ½ cups fresh black cherries, pitted and halved
2 tablespoons red wine
¼ cup beef broth
¼ teaspoon dried rosemary leaves, crumbled

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
  • Heat the vegetable oil in a large skillet over medium-high heat. Season the pork chops with salt and pepper, then brown in the hot oil until golden brown on both sides, about 2 minutes per side. Remove the pork chops to the lined baking sheet. Bake in the preheated oven until the pork chops are no longer pink in the center, and register 145 degrees F (63 degrees C) on a meat thermometer, about 20 minutes.
  • While the pork chops are baking, melt the butter in the same skillet over medium heat, and stir in the shallot and cherries. Cook until the shallot has begun to soften, about 2 minutes. Stir in the red wine and beef broth, and bring to a simmer. Season with rosemary, and simmer until the sauce has reduced and thickened. Season to taste with salt and pepper before pouring over the pork chops to serve.

Nutrition Facts : Calories 486.5 calories, Carbohydrate 14.2 g, Cholesterol 115.6 mg, Fat 34.8 g, Fiber 1.5 g, Protein 28.1 g, SaturatedFat 14.4 g, Sodium 202.2 mg, Sugar 8.8 g

CHICKEN BREASTS WITH CHERRY SAUCE



Chicken Breasts with Cherry Sauce image

I look forward to having fresh Bing cherries every summer, and I freeze some so I can serve this simple, tasty dish all year-round.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings (2 cups sauce).

Number Of Ingredients 13

1/3 cup all-purpose flour
1 teaspoon salt
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup butter, cubed
3/4 cup sugar
3/4 cup orange juice
1/4 cup chopped onion
1 teaspoon grated orange zest
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1-1/2 cups pitted fresh or frozen dark sweet cherries, thawed
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat., In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries., Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 266 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 485mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.

CHERRY SAUCE



Cherry Sauce image

Make and share this Cherry Sauce recipe from Food.com.

Provided by Karen From Colorado

Categories     Sauces

Time 15m

Yield 2-3 cups, 10 serving(s)

Number Of Ingredients 5

3/4 cup sugar
2 teaspoons cornstarch
1 dash salt
1/3 cup water
4 cups fresh tart red cherries or 4 cups frozen unsweetened tart red cherries, pitted

Steps:

  • Combine sugar, cornstarch and salt in a saucepan.
  • Stir in water.
  • Add the cherries and cook until thick and bubbly.

BAKED HAM WITH CHERRY SAUCE



Baked Ham with Cherry Sauce image

There's nothing I'd rather serve for Easter dinner or another springtime occasion than succulent baked ham. My recipe features a rub that adds flavor to the meat plus a delicious cherry sauce with a hint of almond. - Lavonn Bormuth, Westerville, Ohio

Provided by Taste of Home

Categories     Dinner

Time 1h55m

Yield 12 servings.

Number Of Ingredients 10

1 fully cooked bone-in ham (6 to 8 pounds)
1 cup packed brown sugar
3 tablespoons maple syrup
1 teaspoon ground mustard
3 tablespoons cornstarch
1/2 cup sugar
1 cup cold water
1 can (15 ounces) pitted dark sweet cherries, undrained
2 tablespoons lemon juice
1 teaspoon almond extract

Steps:

  • Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/4-in.-deep cuts in a diamond pattern. Mix brown sugar, syrup and mustard; rub over ham and press into cuts. Bake, covered, until a thermometer reads 140°, 1-3/4 to 2 hours., In a small saucepan, mix cornstarch, sugar and water until smooth. Add cherries; bring to a boil. Cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and almond extract. Serve warm with ham.

Nutrition Facts : Calories 339 calories, Fat 6g fat (2g saturated fat), Cholesterol 100mg cholesterol, Sodium 1198mg sodium, Carbohydrate 38g carbohydrate (35g sugars, Fiber 1g fiber), Protein 34g protein.

CHERRY CRANBERRY SAUCE



Cherry Cranberry Sauce image

My mother-in-law makes this super-easy sauce every Thanksgiving. Cherries give tart cranberries a slightly sweet flavor. I serve it alongside turkey, pork and ham.

Provided by Taste of Home

Time 30m

Yield 3-1/2 cups.

Number Of Ingredients 4

1-1/2 cups sugar
1-1/2 cups water
4 cups fresh or frozen cranberries (1 pound)
1 can (14-1/2 ounces) pitted tart cherries, drained

Steps:

  • In a large saucepan, cook sugar and water over medium heat until sugar is dissolved. Add cranberries and cherries. Bring to a boil. Cook uncovered, until cranberries begin to pop, about 6 minutes. Reduce heat; cook 20 minutes longer or until thickened. Pour into a serving dish. Cover and chill for at least 2 hours.

Nutrition Facts :

GLAZED HAM WITH CHERRY SAUCE



Glazed Ham with Cherry Sauce image

Every time I serve this delicious smoked ham with its festive cherry sauce, I hear rave reviews. The glaze adds an impressive, glossy shine and gives the ham especially nice flavor.

Provided by Taste of Home

Categories     Dinner

Time 3h40m

Yield 18 servings (4 cups sauce).

Number Of Ingredients 15

1 fully cooked bone-in ham (about 10 pounds)
GLAZE:
1/2 cup packed brown sugar
1 tablespoon cornstarch
1/2 teaspoon ground mustard
1 cup cherry or cranberry juice
SAUCE:
6 tablespoons brown sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 cups unsweetened apple juice
2 tablespoons cider vinegar
2 cans (14-1/2 ounces each) pitted tart cherries, drained
12 to 16 drops red food coloring, optional

Steps:

  • Place ham on a rack in large roasting pan. Bake, uncovered, at 325° for 3 hours., In a small saucepan, combine the brown sugar, cornstarch and mustard. Stir in cherry juice until smooth. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened. Spoon over ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Remove from the oven; keep warm. , For cherry sauce, in a large saucepan, combine the brown sugar, cornstarch, cinnamon and cloves. Stir in apple juice and vinegar until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Reduce heat. Stir in cherries and food coloring if desired; heat through. Serve with ham.

Nutrition Facts : Calories 437 calories, Fat 24g fat (9g saturated fat), Cholesterol 89mg cholesterol, Sodium 1713mg sodium, Carbohydrate 22g carbohydrate (11g sugars, Fiber 0 fiber), Protein 31g protein.

MEDALLIONS OF PORK WITH DRIED CHERRY SAUCE



Medallions of Pork with Dried Cherry Sauce image

Categories     Pork     Sauté     Quick & Easy     Vinegar     Cherry     Spring     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 5

4 8-ounce pork loin chops with bone, trimmed of excess fat (about 1 inch thick)
2 tablespoons olive oil
2 1/2 cups canned low-salt chicken broth
1/3 cup dried cherries (about 2 ounces)
1/3 cup balsamic vinegar

Steps:

  • Using sharp knife, cut bones from pork chops. Cover and refrigerate pork. Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bones; sauté until brown, about 15 minutes. Pour off any accumulated fat. Add 2 cups broth to skillet. Simmer over low heat until broth is reduced to 1 cup, scraping up any browned bits on bottom of skillet, about 25 minutes. Remove bones from skillet. Add cherries and vinegar to skillet; simmer until reduced to 2/3 cup, about 8 minutes. (Can be made 1 day ahead. Cover; chill.)
  • Sprinkle pork with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add pork; sauté until brown, about 2 minutes per side. Add remaining 1/2 cup chicken broth. Reduce heat to low. Cover and cook until pork is just firm and no longer pink in center, about 6 minutes. Transfer pork to plates. Tent with foil to keep warm.
  • Pour cherry mixture into same skillet. Bring to boil. Reduce heat; simmer until sauce is reduced to 3/4 cup and coats back of spoon, about 5 minutes. Season with salt and pepper. Spoon over pork.

CHOCOLATE-CHERRY ICE CREAM PIE WITH HOT FUDGE SAUCE



Chocolate-Cherry Ice Cream Pie with Hot Fudge Sauce image

Categories     Chocolate     Fruit     Dessert     Bake     Cherry     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 12

Sauce
1 cup whipping cream
12 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
Crust and filling
30 chocolate wafer cookies (about 7 ounces), broken into pieces
5 tablespoons unsalted butter, cut into 1/2-inch cubes
3/4 pound fresh Bing cherries, pitted, coarsely chopped
1/4 cup sugar
1 tablespoon brandy (optional)
1/8 teaspoon almond extract
1 quart purchased vanilla ice cream, slightly softened
1/2 cup (about 3 ounces) miniature semisweet chocolate chips

Steps:

  • For sauce:
  • Bring whipping cream to simmer in heavy medium saucepan; remove from heat. Add chopped chocolate; whisk until smooth.
  • For crust and filling:
  • Preheat oven to 350°F. Grind cookies in processor until coarse crumbs form. Add butter and blend until crumbs cling together and are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch-diameter glass pie dish. Bake crust until slightly puffed and darker, about 10 minutes. Cool crust on rack. Combine cherries, sugar and brandy, if desired, in heavy medium saucepan. Stir over medium heat until sugar dissolves and mixture comes to boil. Reduce heat; simmer until thick syrup forms, stirring often, about 10 minutes. Remove from heat. Mix in almond extract. Cool to room temperature.
  • Place ice cream in large bowl. Fold in cherry mixture and chocolate chips. Pack ice cream mixture into prepared crust. Cover pie and freeze. (Sauce and pie can be prepared 3 days ahead. Cover and refrigerate sauce. Keep pie frozen.)
  • Rewarm sauce over low heat. Cut pie into wedges; serve with sauce.

CORNISH HEN WITH TART CHERRY SAUCE



Cornish Hen with Tart Cherry Sauce image

This was an idea I had for a long time but never got around to doing it and it came out fantastic couldn't have hoped for better. My wife and I loved it. The tart cherries complement the flavorful rub on the hen perfectly. For golden brown crispy skin increase temperature to 375 degrees F (190 degrees C) for last 10 minutes of cooking.

Provided by Slim Cooker

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 1h50m

Yield 4

Number Of Ingredients 15

1 teaspoon sea salt
1 teaspoon ground black pepper
½ teaspoon dried thyme
½ teaspoon garlic powder
¼ teaspoon dried rosemary
⅛ teaspoon paprika
5 tablespoons unsalted butter, melted
2 Cornish game hens
½ cup white wine
1 (15 ounce) can tart cherries, drained
1 ½ cups red wine
¼ cup pulp-free orange juice
1 tablespoon packed brown sugar
2 tablespoons unsalted butter
1 tablespoon all-purpose flour, or as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine sea salt, black pepper, thyme, garlic powder, rosemary, and paprika in a bowl. Place hens on a baking sheet and evenly brush with 5 tablespoons butter. Rub hens with spice mixture.
  • Bake hens in preheated oven until no longer pink at the bone and the juices run clear, about 1 1/2 hours, basting every 1/2 hour with white wine. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
  • Mix cherries, red wine, orange juice, and brown sugar in a saucepan; bring to a boil for 2 to 3 minutes. Reduce heat to medium-low, stir in 2 tablespoons butter, and cook until sugar is dissolved and butter is melted, about 10 minutes. Sprinkle flour into the sauce; whisk until thickened, 2 to 3 minutes. Drizzle cherry sauce over cooked hens.

Nutrition Facts : Calories 646.2 calories, Carbohydrate 19.7 g, Cholesterol 204.4 mg, Fat 41.4 g, Fiber 1.5 g, Protein 27.2 g, SaturatedFat 18.6 g, Sodium 530.5 mg, Sugar 13.5 g

GRILLED PORK CHOPS WITH SOUR CHERRY SAUCE



Grilled Pork Chops with Sour Cherry Sauce image

Categories     Fruit     Pork     Backyard BBQ     Cherry     Summer     Grill     Grill/Barbecue     Gourmet

Yield Serves 8

Number Of Ingredients 11

3 tablespoons balsamic vinegar
3 tablespoons sugar
3/4 cup dry red wine
1/4 cup minced shallot
a 3-inch cinnamon stick
1 cup chicken broth
1 pound sour cherries (about 3 cups), pitted
1 tablespoon cornstarch dissolved in 1 tablespoon cold water
2 teaspoons fresh lime juice, or to taste
eight 1-inch-thick boneless pork chops
vegetable oil for rubbing chops

Steps:

  • In a heavy saucepan boil the vinegar with the sugar over moderate heat until the mixture is reduced to a glaze. Add the wine, the shallot, and the cinnamon stick and boil the mixture until it is reduced to about 1/4 cup. Add the broth and the cherries and simmer the sauce for 5 minutes. Stir the cornstarch mixture, add enough of it to the sauce, stirring, to thicken the sauce to the desired consistency, and simmer the sauce for 2 minutes. Discard the cinnamon stick, stir in the lime juice and salt and pepper to taste, and keep the sauce warm, covered.
  • Pat the chops dry with paper towels, rub both sides of each chop with the oil, and season the chops with salt and pepper. Grill the chops on an oiled rack set 5 to 6 inches over glowing coals for 6 to 8 minutes on each side, or until they are just cooked through. Transfer the pork chops to a platter and spoon the sauce over them.

CHERRY TOMATO SAUCE WITH PENNE



Cherry Tomato Sauce with Penne image

The best ways to eat cherry tomatoes are as follows: plucked warm off the vine and eaten raw standing in front of the plant. Next best is raw, in some sort of salad. Third best is made into a sauce as I've done here. Ladle into bowls and top with Parmigiano-Reggiano.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 4

Number Of Ingredients 9

2 cups cherry tomatoes (such as Sun Gold)
2 tablespoons olive oil
2 cloves garlic, sliced
salt and ground black pepper to taste
2 cups chicken broth
2 tablespoons fresh oregano leaves
½ teaspoon red pepper flakes
14 ounces penne pasta
½ cup grated Parmigiano-Reggiano cheese

Steps:

  • Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes.
  • Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir oregano and red pepper flakes into tomato mixture.
  • Puree tomato mixture with a stick blender until sauce is smooth.
  • Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and return pasta to the pot. Pour tomato sauce over penne and stir until pasta absorbs some of the sauce, 1 to 2 minutes. Stir Parmigiano-Reggiano cheese into pasta and season with salt and pepper to taste.

Nutrition Facts : Calories 475 calories, Carbohydrate 76.2 g, Cholesterol 8.8 mg, Fat 12.3 g, Fiber 4.3 g, Protein 17.7 g, SaturatedFat 3.2 g, Sodium 204 mg, Sugar 3.4 g

Tips:

  • Use fresh cherries: Fresh cherries will give your sauce the best flavor. If you can't find fresh cherries, frozen cherries will also work, but they may not be as flavorful.
  • Pit the cherries: Before you start making the sauce, you'll need to pit the cherries. You can use a cherry pitter or a knife to do this. If you're using a knife, be careful not to cut yourself.
  • Use a heavy-bottomed saucepan: A heavy-bottomed saucepan will help to prevent the sauce from burning. It will also help to distribute the heat evenly.
  • Simmer the sauce over low heat: Simmering the sauce over low heat will help to develop the flavor and prevent it from burning.
  • Don't overcook the sauce: Overcooking the sauce will make it thick and syrupy. You want the sauce to be thick enough to coat the back of a spoon, but not so thick that it's difficult to pour.

Conclusion:

Cherry sauce is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for topping pancakes, waffles, ice cream, or yogurt. It can also be used as a glaze for chicken, pork, or fish. No matter how you choose to use it, cherry sauce is sure to be a hit!

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