Cherry Brandy Sauce
|Canned pitted dark sweet cherries||8 Ounce (1 Can, Reserve Liquid)|
|Chicken broth||2⁄3 Cup (10.67 tbs)|
|Onion||1 Small, quartered|
|Ground cinnamon||1⁄4 Teaspoon|
|Cornstarch||1 Tablespoon, mixed|
|Lemon juice||1 Tablespoon|
|Grated lemon zest||1⁄4 Cup (4 tbs)|
Place cherry liquid, broth, onion, cloves and cinnamon in a medium saucepan and bring to a boil.
Cook, uncovered for about 8 minutes or until onion is tender.
Strain liquid and discard onion pieces.
Return juices to the saucepan and stir in the cornstarch mixture.
Bring to a boil, stirring often.
Stir in cherries, Brandy, lemon juice and zest.
Heat just to a simmer.
Season to taste with salt and pepper.
Use sauce over rotated poultry or pork.