Imagine a sauce so tantalizing that it transforms ordinary dishes into extraordinary culinary experiences. Our Duck Sauce with Dried Cherries is not just a condiment – it's a flavor revelation that combines sweet, tangy, and aromatic notes in one stunning recipe. Whether you're a home cook looking to elevate your meals or a food enthusiast seeking a unique fusion of flavors, this homemade sauce will become your new secret weapon in the kitchen.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: Fusion
Serves: 1 cup
Ingredients
- 1/2 cup dried cherries
- 1/2 cup sugar
- 1/2 cup vinegar
- 1 tablespoon soy sauce
- 1 teaspoon ginger, grated
- 1/4 teaspoon cinnamon
Instructions
- Place dried cherries in a small saucepan and cover with hot water. Allow them to rehydrate and soften for about 10 minutes, then drain the water.
- In the same saucepan, combine the softened dried cherries, sugar, vinegar, soy sauce, grated ginger, and ground cinnamon.
- Heat the mixture over medium heat, stirring constantly to help the sugar dissolve completely and prevent burning.
- Bring the sauce to a gentle simmer, reducing the heat to low and continuing to stir occasionally.
- Cook the sauce for approximately 10-12 minutes, or until it thickens and becomes syrupy, with the cherries breaking down slightly and releasing their flavor.
- Remove from heat and let the sauce cool for 5 minutes, which will allow it to continue thickening.
- Use a immersion blender or transfer to a standard blender to pulse the sauce briefly, creating a slightly chunky consistency while maintaining some cherry texture.
- Transfer the sauce to a clean glass jar or container and let it cool completely before refrigerating.
- The sauce can be stored in the refrigerator for up to 2 weeks and served chilled or at room temperature.
Tips
- Choose high-quality dried cherries for the most intense flavor – organic or premium varieties work best.
- Use a heavy-bottomed saucepan to prevent scorching and ensure even heat distribution.
- Stir constantly during the cooking process to help sugar dissolve and prevent burning.
- For a smoother sauce, blend more; for a chunkier texture, pulse briefly.
- Let the sauce cool completely before storing to allow flavors to meld and consistency to develop.
- If the sauce becomes too thick, you can thin it with a little water or additional vinegar.
- Experiment with different vinegars like rice wine or apple cider vinegar for subtle flavor variations.
- Use this sauce as a glaze for meats, a dipping sauce for appetizers, or a unique condiment for sandwiches and wraps.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 45g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
