Cherry Sauce

Recipe from Village

Adapted by Amanda Hesser

Total Time
25 minutes
Rating
4(19)
Comments
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Featured in: Inspiration In a Tall, Cool Glass

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Ingredients

Yield:about 7 cups
  • 1¼cups sugar
  • Large pinch freshly ground black pepper
  • 2pounds Bing cherries, pitted (about 5 cups)
  • ¾cup kirsch
  • ¼cup creme de cassis
  • 1tablespoon balsamic vinegar
Ingredient Substitution Guide
Nutritional analysis per serving (14 servings)

149 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 29 grams carbohydrates; 1 gram dietary fiber; 27 grams sugars; 1 gram protein; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    In a saucepan, combine sugar and pepper with 1 cup of water, and bring to a boil.

  2. Step 2

    Put cherries in a large bowl, and pour hot syrup over them. Let cool for 1 minute before adding kirsch, creme de cassis and vinegar. Stir to combine, and refrigerate overnight or up to one week.

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4 out of 5
19 user ratings
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Credits

Adapted from Village

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