Brandied Cherry Sauce

This sauce makes a wonderful accompaniment to a variety of meats, including pork (try it with crown roast of pork), chicken and duck. The flavor imparted by the brandy is not overpowering, and the small quantity of cinnamon adds a subtle hint of spice. Add a bit more brandy if you like a stronger flavor, or, for a non-alcoholic version, substitute apple cider for the brandy.

1 15-oz can pitted bing cherries, liquid reserved
2 tablespoons butter
2 medium shallots, finely chopped
2 tablespoons orange juice
1 teaspoon lemon juice
2 tablespoons water
1/4 teaspoon cinnamon
1/4 cup brandy
Salt and pepper

Drain and chop the cherries, reserving about 1/3 cup of the liquid. Melt the butter in a skillet over medium heat. Add the shallots and sauté until soft and golden. Add the orange juice, lemon juice, water and cinnamon and cook for about 1 minute.

Reduce the heat to medium low and stir in the cherries. Cook for about 2 minutes. Stir in the brandy and the reserved cherry liquid. Continue to simmer until the mixture is reduced and thickened, about 10 to 15 minutes.

Serve warm.