Here’s a simple treat: Go sweet and it’s like cherry pie without the crust. Veer savory, and it’s a lovely sauce for chicken or duck or any kind of game bird, pork, lamb, or juicy and rich steak. To make it savory, use stock or wine and add sugar just to taste, especially if you’re using sour cherries; to make it sweet, use wine or water and add as much sugar as you like.
© 2023 Double B Publishing
Substack is the home for great writing