Spirited Cherry Sauce Print Email

1 TBS butter
2 TBS minced shallots
1 - 1.5 cups brandied cherries
1 1/4 cup prepared demi-glace
1 tsp. grated orange zest
2 tsp. Wondra Superfine flour

In a heavy pan over low heat, melt butter and sautˇ shallots for 5 minutes or until tender. Add cherries and brandy and simmer for 5-8 minutes. Add demi-glace and orange zest and simmer for 5 minutes longer. Sprinkle in flour and simmer until thickened. This sauce is also delicious with pork, game and game birds. - Chef Mick Rosacci

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