Complexity: Medium


  • 1 cup chunky pureed sorrel*
  • ¼ tsp cinnamon
  • Pinch of ground cloves
  • ¼ cup cherry brandy
  • ¼ cup sugar
  • 1 tbs lemon juice


  1. *To make the purée, boil the sorrel fruit until softened, cool and pulse the fruit and liquid to the consistency of a chunky purée, somewhat like a jam.
  2. Add all of the ingredients to a saucepan, bring to a boil; allow the sugar to melt and the liquid to reduce until the mixture thickens to the consistency of a somewhat pourable jam. Stir occasionally  and cook on medium-low heat. Remove from the heat and set aside to cool.