The Jewel-Toned Allure of Fresh Bing Cherry Sauce

There’s a particular magic that happens when summer’s bounty transforms into something deeply flavorful and versatile. I remember a blistering August afternoon, the air thick with the scent of ripening fruit, when a neighbor generously gifted me a brimming basket of plump, ruby-red Bing cherries. My mind immediately began to race with possibilities, but it was the memory of a deeply savory-sweet sauce served alongside roasted duck at a memorable holiday dinner that truly sparked inspiration. That sauce, I discovered, was built on the foundation of fresh cherries, a delicate balance of spice, and a whisper of something boozy. This recipe is my homage to that moment, a way to capture the essence of peak-season Bing cherries in a sauce that elevates everything it touches.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Yield: Approximately 2 Cups
• Dietary Type: Dairy-Free (when using a dairy-free butter substitute or omitting the butter)

Ingredients

This sauce is a testament to the power of simple, high-quality ingredients. The Bing cherries, at their peak, are the undisputed star, their natural sweetness and slight tartness forming the perfect base.

• 1 lb Bing cherries, pitted and chopped
• 2 tablespoons fine sugar
• 2 bay leaves
• 3 allspice berries
• 3 whole cloves
• 1 cinnamon stick
• 1 pinch fine sea salt
• ½ cup Orange Muscat dessert wine (Nibbia Winery, Half-Moon Bay, Ca. – a chef’s note: any Muscat wine will do beautifully)
• 2 teaspoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter
• ½ cup red shallot, chopped
• ¼ cup cherry brandy
• 1 pinch ground nutmeg
• 1 pinch ground cayenne pepper

Equipment Needed

While this recipe doesn’t require specialized tools, having these on hand will ensure a smooth process:

• Medium to large saucepan (heavy-bottomed is ideal for even heating)
• Cheesecloth or a small muslin bag
• String or twine
• Measuring cups and spoons
• Fine-mesh sieve or chinois
• Hand blender (immersion blender)

Instructions

The creation of this Fresh Bing Cherry Sauce is a delightful journey, transforming humble ingredients into a complex and sophisticated condiment. Follow these steps carefully, and you’ll be rewarded with a sauce that sings.

1. Begin by placing your pitted and chopped Bing cherries into a glass bowl. To these, add the fine sugar, fine sea salt, Orange Muscat dessert wine, lemon zest, and fresh lemon juice. Give everything a good stir to combine, allowing the cherries to begin their maceration process.
2. Next, prepare your aromatic bundle. Place the bay leaves, allspice berries, whole cloves, and cinnamon stick into a piece of cheesecloth or a small muslin bag. Tie it securely with a piece of string or twine to form a sachet. This will allow the spices to infuse their flavors without dispersing small particles into the sauce.
3. Add the prepared sachet to the bowl with the cherries. Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour. This crucial step allows the flavors to meld beautifully.
4. While the cherries are chilling, begin building the savory base of the sauce. Melt 1 tablespoon of unsalted butter in a heavy-bottomed saucepan over medium heat. Add the chopped red shallots and sauté them until they become soft and tender, which should take about 5-7 minutes. You’re looking for translucency, not browning.
5. Once the shallots are tender, add the cherry brandy to the saucepan. Increase the heat slightly and cook, stirring occasionally, until the brandy has reduced by one-half. This process concentrates the brandy’s flavor and burns off some of the alcohol.
6. Now it’s time to introduce the cherries. Add the fresh cherries (along with any accumulated juices from the bowl), and the Sachet to the saucepan. Bring the mixture to a slow boil, then reduce the heat to a simmer.
7. Stir the cherries frequently to prevent them from burning on the bottom of the pan. Wish in the remaining 1 tablespoon of butter into the simmering cherries. Continue to simmer gently for 10-15 minutes, allowing the cherries to soften and release their juices.
8. Remove the saucepan from the heat. Carefully discard the Sachet. Let the cherries cool slightly for about 5-10 minutes.
9. Using a hand blender (immersion blender), puree the cherries directly in the saucepan until you achieve a smooth consistency.
10. Return the saucepan to low heat. Bring the pureed cherry sauce to a simmer once more. Stir in the ground nutmeg and ground cayenne pepper to taste. You’ll want to simmer for another 5 minutes, stirring, to allow these final spices to meld and the sauce to thicken slightly.
11. For an impeccably smooth sauce, strain the cherry sauce through a fine-mesh sieve or a chinois into a clean bowl or container. Press gently on the solids with the back of a spoon to extract as much liquid as possible. Discard the solids left in the sieve.
12. Serve your Fresh Bing Cherry Sauce hot or at room temperature.

Garnish Suggestion: For a beautiful presentation, garnish the sauce with a few whole Bing cherries.

Expert Tips & Tricks

To elevate your Fresh Bing Cherry Sauce from delicious to divine, consider these insights:

• Cherry Quality is Key: Since cherries are the star, using the freshest, ripest Bing cherries you can find will make a world of difference. Look for plump, firm cherries with no soft spots.
• Spice Control: The spices are meant to be a subtle whisper, not a shout. Taste the sauce after adding the nutmeg and cayenne and adjust according to your preference. If you prefer a milder heat, reduce the cayenne or omit it altogether.
• Sweetness Adjustment: The amount of sugar may need slight adjustment depending on the natural sweetness of your cherries. Taste a cooked cherry before pureeing and add a touch more sugar if needed.
• Wine Wisdom: While Orange Muscat is recommended for its specific flavor profile, any good quality dessert wine or even a dry white wine can be substituted in a pinch, though it will subtly alter the final taste.

Serving & Storage Suggestions

The versatility of this sauce is one of its greatest assets.

Serving: This sauce is a revelation alongside a variety of dishes. It pairs exquisitely with pork tenderloin, duck breast, or even grilled chicken. For dessert, it’s a perfect topping for cheesecake, vanilla bean ice cream, angel food cake, or pound cake. It also makes a stunning addition to pastries, tarts, and muffins.

Storage: Store any leftover sauce in an airtight container in the refrigerator. It will keep well for 3-4 days. The flavors tend to deepen and meld further with a day or two of resting.

Reheating: To reheat, gently warm the sauce in a small saucepan over low heat, stirring frequently, until it reaches your desired temperature. You can also reheat it in the microwave in short bursts, stirring in between.

Nutritional Information

Here’s an estimated nutritional breakdown for the Fresh Bing Cherry Sauce. Please note that these are approximate values and can vary based on specific ingredient brands and quantities used.

Nutrient	Amount per Serving	% Daily Value
Calories	366.9 kcal
Calories from Fat	N/A
Total Fat	12.8 g	19%
Saturated Fat	7.6 g	38%
Cholesterol	30.5 mg	10%
Sodium	73.5 mg	3%
Total Carbohydrate	66.5 g	22%
Dietary Fiber	7.1 g	28%
Sugars	48.2 g	192%
Protein	4.3 g	8%

Variations & Substitutions

While the classic Bing Cherry Sauce is sublime on its own, feel free to explore these delightful variations:

• Spiced Cherry Sauce: Amp up the spice by adding a star anise pod or a few cardamom pods to the sachet for an even more complex aroma.
• Boozy Twist: For a richer, more decadent sauce, consider adding a tablespoon or two of kirsch (cherry liqueur) at the end of cooking, just before straining.
• Herbaceous Notes: A sprig of fresh thyme or rosemary added to the sachet can lend an unexpected, savory dimension, particularly wonderful with pork or duck.
• No Alcohol: If you prefer to omit the wine and brandy, you can substitute with cherry juice for the Orange Muscat and water or a splash of apple cider vinegar for the cherry brandy, though the depth of flavor will be slightly different.

FAQs

Q: Can I make this sauce ahead of time?
A: Absolutely! This sauce is excellent made a day or two in advance, as the flavors will meld beautifully. Store it in an airtight container in the refrigerator.

Q: What if I don’t have Orange Muscat dessert wine?
A: As noted, any good quality dessert wine or even a dry white wine can be used. A sweeter wine will yield a sweeter sauce.

Q: How can I make this sauce thicker if needed?
A: If your sauce isn’t as thick as you’d like after simmering, you can create a slurry by whisking together 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir this into the simmering sauce and cook for another minute until thickened.

Q: Can I use frozen cherries?
A: Yes, you can use frozen Bing cherries. Thaw them completely before using and drain off excess liquid, as frozen cherries tend to release more moisture. You may need to adjust the simmering time slightly.

Q: Is this sauce vegan?
A: The recipe as written uses unsalted butter. To make it vegan, simply substitute the butter with your favorite dairy-free butter alternative.

Final Thoughts

The creation of this Fresh Bing Cherry Sauce is an act of culinary alchemy, transforming the simple beauty of cherries into a versatile sauce that can grace both everyday meals and special occasions. Whether you’re an experienced home cook or just beginning your culinary journey, I encourage you to embrace the vibrant flavors of this recipe. Serve it with confidence, and don’t hesitate to experiment with its many applications. I’d love to hear about your creations and how this jewel-toned sauce has enhanced your dishes. Perhaps it will become as cherished a recipe in your kitchen as it has in mine.