Velvet Cherry Sauce
- Level
- easy
- Prep Time
- 15 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 45 m
- Serves
- Makes 5 cups (1.25 L)
Ingredients
- 4 cups
- cherries, pitted and halved, divided
- 1 L
- 1/2 cup
- sugar
- 125 mL
- 1
- lemon, zested and juiced
- 1/4 cup
- cranberry cocktail
- 60 mL
- 1/8 tsp
- nutmeg
- 0.5 mL
- 2 tbsp
- honey
- 30 mL
- 1 tsp
- vanilla extract
- 5 mL
- 2 tbsp
- cornstarch
- 30 mL
- 2 tbsp
- butter
- 30 mL
Directions
Step 1
Place 3 cups (750 mL) cherries, sugar, lemon zest, lemon juice and cranberry cocktail in a large saucepan over medium-high heat and cook for 20 to 25 min., stirring until cherries release their juices. Remove from heat and scoop cherries into a strainer over the saucepan. Press cherries with the back of a spoon to release remaining juices into saucepan. Discard remaining cherries from strainer.
Step 2
Stir in nutmeg, honey and vanilla. In a small bowl, combine cornstarch with 1/4 cup (60 mL) of water. Slowly whisk into cherry sauce. Simmer for 1 min. or until sauce just starts to thicken. Remove from heat and stir in butter until melted and sauce is silky. Pour sauce into a bowl, cover with plastic wrap and chill for 1 hour.
Step 3
Mix remaining 1 cup (250 mL) raw cherries into cooled sauce. Store in a resealable container in the refrigerator for up to 1 week.
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Nutritional Facts
- Nutrition Description:
- Per serving (2 tbsp/30 mL):
- Calories:
- 50
- Fat:
- 1 g
- Carbs:
- 11 g
- Fibre:
- 1 g
- Sugar:
- 9 g
- Sodium:
- 5 mg