Cherry Sauce for Poultry
Created by Mikekey on December 19, 2013
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Recipe #11568
Ingredients
- 1 cup cherry jam
- 1 1/2 teaspoons gingerroot, peeled and minced
- 1 tablespoon brandy
- 3 tablespoons dry sherry
- 1 tablespoon lemon juice
- 1/8 teaspoon ground cloves
- 1/8 teaspoon ground cardamom
- 3 tablespoons granulated sugar
How to Make
-
Step 1: In saucepan, combine all ingredients.
-
Step 2: Cook over low heat until boiling.
-
Step 3: Cool 10 minutes to thicken and serve over roast poultry.
Nutritional Facts
- Serving Size: 1 (57.1 g)
- Calories 52
- Total Fat - 0.2 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 1.7 mg
- Total Carbohydrate - 13 g
- Dietary Fiber - 0.1 g
- Sugars - 9.5 g
- Protein - 0.4 g
- Calcium - 5.7 mg
- Iron - 0.1 mg
- Vitamin C - 13.2 mg
- Thiamin - 0 mg