Cranberry Cherry Purée Sauce for Roast Duck
Use Purée Cranberry & Cherry, Frozen, Boiron (1kg) to make this recipe. Cranberry and cherry purée makes a sharp, fruit-led sauce that cuts through roast duck. Reduce it with stock and a little vinegar, then finish with cold butter for gloss instead of thickening it with flour.
At a glance
- Yield: 4
- Preparation: 5 minutes
- Cooking: 15 minutes
- Chilling or freezing: None
Ingredients
- 250g cranberry and cherry purée, thawed
- 200ml unsalted chicken stock
- 1 small shallot, finely chopped
- 2 tbsp red wine vinegar
- 1 tbsp light brown sugar, optional
- 1 small thyme sprig
- 25g cold unsalted butter, diced
- Fine sea salt and black pepper
Method
- Put the shallot, vinegar and thyme in a small saucepan. Simmer until only one tablespoon of liquid remains.
- Add the stock and reduce by half. Stir in the purée and simmer gently for five to seven minutes.
- Taste before adding sugar. Season with salt and pepper, then remove the thyme.
- Take the pan off the heat and whisk in the cold butter a few pieces at a time. Serve immediately with rested roast duck.
Why this recipe works
Cranberry supplies acidity while cherry adds rounder fruit flavour. Reducing stock separately builds savoury depth without cooking the purée so long that it tastes jammy.
Practical tips and variations
- Add sugar only after tasting the thawed purée.
- Do not boil after whisking in butter or the sauce may split.
- For a very smooth finish, strain before adding the butter.
Serving and storage
Make the reduced fruit base up to two days ahead and refrigerate. Reheat gently, then add the butter immediately before serving.
Frequently asked questions
Can I serve this sauce with other meats?
Yes. It also suits roast venison, pork or turkey.
Can I make the sauce alcohol-free?
The recipe contains no wine; the red wine vinegar contributes acidity but no meaningful alcohol after cooking.
Why is my fruit sauce too sharp?
Add a small amount of sugar or a little more butter, tasting after each addition.
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