Fresh Cherry Sauce

This fresh cherry sauce walks the line between sweet and savory with a quiet warmth from cayenne and nutmeg. It’s built for rich meats like pork, duck, and game, where the fruit’s acidity cuts through the fat.

The technique is straightforward: simmer most of the cherries with sugar, lemon juice, and dry white wine, then puree the mixture smooth. Stir the remaining whole cherries back in so the finished sauce has both a silky base and bursts of whole fruit in every spoonful.

Make it the day before you need it. The flavors meld overnight and the sauce reheats gently over low heat without losing its fresh cherry punch.

Pro Tips

• Use sweet cherries like Bing or Rainier. Sour cherries will throw off the balance and need more sugar.
• Let the mixture cool a bit before blending. Hot liquids expand in a blender and can blow the lid off.
• The cayenne should be subtle. Start with a tiny pinch and taste before adding more. You want warmth, not heat.
• This sauce thickens as it cools. If it feels thin while hot, it will set up nicely once chilled.

Variations

• Swap the white wine for port or brandy for a richer, more deeply flavored sauce.
• Add fresh thyme or rosemary during the simmer for an herbal note that pairs especially well with lamb.
• Use frozen cherries when fresh aren’t in season. No need to thaw them first.