Velvet Cherry Sauce

Prep time: 15min
Total time: 45min
Makes 5 cups (1.25 L)
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
5 mL
1/4 cup
water
60 mL
2 tbsp
cornstarch
30 mL
2 tbsp
butter
30 mL
2 tbsp/30 mL
calories
50
fat
1 g
saturated fat
0.5 g
carbs
11 g
sugar
9 g
protein
0.3 g
fibre
1 g
sodium
5 mg

Directions

  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.

  2. STIR in nutmeg, honey and vanilla. In a small bowl, combine water and cornstarch. 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.

  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.