Sweet and Savory Cherry Sauce

comments (3) July 29th, 2008

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Click To Enlarge Photo: Boyd Hagen

2 cups dry red wine
1 Tbs. lightly packed brown sugar
3 whole bay leaves
4 sprigs fresh thyme
6 whole cloves
2 sticks cinnamon, about 3 in. long
3 strips orange zest
10 whole black peppercorns
2 cups pitted dark sweet cherries
2 tsp. cornstarch
2 Tbs. orange juice
Pinch of salt
1/8 tsp. coarsely ground black pepper

Makes 2 cups

In a medium saucepan over high heat bring the wine, sugar, bay leaves, thyme, cloves, cinnamon, orange zest, and peppercorns to a boil. Reduce heat and simmer for 20 min. or until the volume is reduced by half. Strain and return the liquid to the saucepan and add the cherries. Continue cooking over low heat for 5 min. until the cherries are softened. Bring to a boil again.

Dissolve the cornstarch in the orange juice and add to saucepan. Stir constantly until the sauce thickens, about 3 min. Remove from the heat and stir in the salt and black pepper.

Recipe by Edon Waycott
October 1997
from issue #11

posted in: cherries, sauce

Comments (3)

MarianPark writes: Yummy
Posted: 3:39 am on November 3rd
hankrooster writes: delicious
Posted: 4:26 am on July 22nd
mathewcraig writes: Looks delicious
Posted: 1:04 am on May 18th
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