Name: Cherry-Brandy Sauce
Total time: 45 min
Ingredients: 4 tablespoons unsalted butter; 2 onions, chopped; 3 cups low-sodium chicken broth; 1/2 cup brandy; 1 (8-oz) bag frozen pitted sweet cherries, thawed; 1 cup dried cherries; 2 tablespoons balsamic vinegar

Why This Recipe Works

Our Cherry-Brandy Sauce recipe is the perfect accompaniment to our Pepper-Crusted Pork Loin recipe. The recipe is convenient—it can be made ahead and refrigerated for up to two days, and it’s made with a can of pitted tart red cherries in water (drained) instead of frozen cherries. We liked the contrast of the sauce’s flavor and texture when we used both thawed and dried cherries .

Instructions

Melt 2 tablespoons butter in large saucepan over medium heat. Cook onions until golden, about 8 minutes. Stir in broth, brandy, and cherries and simmer until thick and syrupy, about 15 minutes. Off heat, stir in vinegar and remaining butter. Season with salt. Serve. (Sauce can be refrigerated for up to 2 days.)