Cherry Gastrique

Sweet and savory cherry sauce, best served with pork or venison.

  • 1 Cup Cherry Bounce
  • 1 Cup Veal or Pork Stock
  • 1 Tbl Finely Chopped Shallot
  • 1/2 Cup Dried Sour Cherries
  • Small Bouquet Garni
  • 2 Tbl Butter

Sauté the shallot in a saucepan with 1 Tbl butter until softened. Add the Cherry Bounce, Stock and Bouquet Garni. Simmer until reduced by one quarter. Add the sour cherries and simmer until reduced by another quarter (sauce should be reduced by half from the original starting amount). Remove the Boquet Garni and finish with salt and pepper to taste, and a pat of butter if additional thickener is desired. Spoon over pork loin or venison roast.

Cherry Gastrique