Ingredients for Cherry Sauce For Poultry
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- a pinch ground cloves
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- 2 tablespoons brown sugar
- 1 (15 ounce) can pitted dark sweet cherries
- 1/2 cup cherry juice
- 1/4 cup apple cider vinegar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
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How to Make Cherry Sauce For Poultry
- In a medium saucepan, combine 1 (15 ounce) can pitted dark sweet cherries, 1/2 cup cherry juice (reserved from the can), 1/4 cup apple cider vinegar, 2 tablespoons brown sugar, 1 tablespoon cornstarch, 1/2 teaspoon ground cinnamon, and a pinch of ground cloves.
- Whisk the ingredients together until the cornstarch is fully incorporated and no lumps remain.
- Bring the mixture to a gentle simmer over medium-low heat, stirring frequently to prevent sticking.
- Reduce heat to low and continue to simmer for 15-20 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally.
- Remove from heat and let cool for 10 minutes. The sauce will continue to thicken as it cools.
- Serve warm over your favorite roast poultry. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
193g
Fat
0g
Carbs
21g
