Cherry Sauce
Read my review of this recipe.
Ingredients:
- 1 pound sweet cherries (2 to 3 cups), pitted
- 1 lemon, juice and zest
- 1/4 cup white wine or kirsch
- 1 tablespoon honey, or to taste
Directions:
Puree cherries in a food processor and then transfer to a saucepan. Add lemon juice, zest, white or kirsch, and honey. Simmer over low heat 10 minutes, or until thickened. If a thicker sauce is desired, mix 1 tablespoon of cornstarch with 2 tablespoons of water. Add to the cherry sauce and cook until bubbly.
Makes about 1 cup of sauce, enough for 4 servings.
Nutrition:
Substitutions:
This is a great multi-purpose sauce. It perfect for all types of meat (chicken, pork, duck) and shellfish (shrimp, scallops), but also can be used as a dessert sauce over ice cream or pound cake.
My own concoction.