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Cherry Madeira Sauce For Poultry

Grannys.kitchen's picture
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!
Ingredients
  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)
Directions

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

Cuisine: 
American
Method: 
Saute

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