Door County Cherry Sauce

Makes 3 1/2 cups

AFR Tested

Door County Cherry Sauce

At the Buckhorn Supper Club, on the shore of Lake Koshkonong in southeastern Wisconsin, owner Chico Pope serves roast duck with a cherry sauce showcasing fruit from the state's Door County peninsula. We've adapted his recipe, using frozen cherries -- alas, from the supermarket. Serve warm over slices of roast duck.


  • 2 cups plus 2 tablespoons water (divided)*
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 pound (16 ounces) cherries, pits removed
  • Salt and pepper, to taste
  • 2 tablespoons butter, optional


In a large saucepan, heat 2 cups of the water over medium heat. Stir in the sugar.

In a small bowl, combine the cornstarch and remaining 2 tablespoons of water. Stir until smooth, then stir into cooking liquid until smooth. Bring to a boil; reduce heat to simmer and stir in the cherries. Cook, stirring occasionally, until cherries are tender and heated through.

*You can substitute up to 1 cup of chicken or vegetable stock for part of the water.

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