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Dried Cherry Cognac Sauce

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauces
Cuisine: French
Servings: 6 servings


  • 4 ounces dried cherries
  • ¾ cup Cognac or Brandy
  • 1 cup demi glace
  • ½ cup heavy cream
  • salt & pepper to taste
  • 2 tablespoons butter cold


  • Place dried cherries in a bowl.
  • Warm the cognac in a saucepan on low heat.
  • Pour warm cognac over the dried cherries. Allow the cherries to soak for a minimum of 8 hours, but preferably up to 24 hours.
  • Place the reconstituted cherries with any remaining cognac in a food processor and process until smooth.
  • Bring the demi glace to a boil and reduce by half.
  • Add the processed cherry mixture, heavy cream, salt and pepper. Bring up to a simmer; remove from heat.
  • Whisk the cold butter into the mixture.