Cherry Sauce
- Total Time
- 25 minutes
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Ingredients
- 1¼cups sugar
- Large pinch freshly ground black pepper
- 2pounds Bing cherries, pitted (about 5 cups)
- ¾cup kirsch
- ¼cup creme de cassis
- 1tablespoon balsamic vinegar
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
- Step 1
In a saucepan, combine sugar and pepper with 1 cup of water, and bring to a boil.
- 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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