Cherry Kirsch Sauce

6 oz.

20 minutes

    • 3 oz. The Perfect Purée Cherry Puree, thawed
    • 6 oz. demi-glace
    • 2 oz. port wine
    • 2 tbsp. Kirsch or cherry liqueur
    • 2 tbsp. heavy whipping cream
1. In a saucepot combine demi-glace, Cherry Puree, and wine; bring mixture to boiling. Reduce heat; simmer about 10 minutes, stirring frequently, until mixture is reduced by half.
2. Whisk in Kirsch or cherry liqueur and heavy cream; simmer mixture 5 minutes more.
3. Strain; transfer to a bain marie to hold for service.
Flavor Twists:
In place of the Cherry Puree, try this sauce prepared with The Perfect Purée Red Raspberry Puree or Blackberry Puree.
Serving Suggestion:
Use this richly flavored sauce to accent duck, chicken, game, or pork loin entrees.