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This Cherry Madeira Sauce For Poultry is something I would like to make for myself! In fact, all my friends and folks love it for its blend of flavors. Give it a try and treat your loved ones!
  Duck/Chicken / 4 cornish hens 2 kilogram 5 Pound
  Chicken broth 250 Milliliter (1 Cup)
  Madeira wine 50 Milliliter (1/4 Cup)
  Grated orange rind 1 Teaspoon
  Orange juice 1 Cup (16 tbs)
  Pitted sweet cherries 1⁄2 Pound
  Cornstarch 3 Teaspoon
  Cherry brandy/Brandy / water 30 milliliter 30 Milliliter (2 Tablespoon)

Roast duck, chicken or hens, stuffed or unstuffed in the usual way.
When thigh of the leg moves freely, lift out of the pan and keep hot.
Scrape all the pan juices into a glass measuring cup.
Rinse the pan with the broth to dissolve brown bits.
Skim off fat from the juices in the cup and pour into a saucepan.
Add broth.
Madeira, grated rind, orange juice and cherries.
Simmer 5 minutes.
Add cornstarch mixed smoothly with the brandy.
Cook and stir until clear.
Taste for seasoning.
Dilute to a pleasant pouring consistency with extra broth if necessary.
Carve the bird and pass the sauce separately.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5257 Calories from Fat 3114

% Daily Value*

Total Fat 345 g531.1%

Saturated Fat 114.4 g571.8%

Trans Fat 0 g

Cholesterol 1814.3 mg604.8%

Sodium 1905 mg79.4%

Total Carbohydrates 85 g28.4%

Dietary Fiber 6.4 g25.7%

Sugars 54 g

Protein 400 g799.8%

Vitamin A 50.3% Vitamin C 421.9%

Calcium 18.9% Iron 532%

*Based on a 2000 Calorie diet

Cherry Madeira Sauce For Poultry Recipe