Cherry Sauce

Recipe from Village

Adapted by Amanda Hesser

Published July 4, 2000

Total Time
25 minutes
Rating
4(19)
Comments
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—Amanda Hesser

Featured in: Inspiration In a Tall, Cool Glass

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Ingredients

Yield:about 7 cups

  • 1 ¼ cups sugar

  • Large pinch freshly ground black pepper

  • 2 pounds Bing cherries, pitted (about 5 cups)

  • ¾ cup kirsch

  • ¼ cup creme de cassis

  • 1 tablespoon balsamic vinegar

Ingredient Substitution Guide
Nutritional analysis per serving

29 grams carbs; 149 calories; 1 gram fiber; 1 milligram sodium; 1 gram protein; 27 grams sugar

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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