Velvet Cherry Sauce

Prep time: 15min

Total time: 45min

Makes 5 cups (1.25 L)

Ingredients
Nutritional Information

4 cups

cherries, pitted and halved, divided

1 L

1/2 cup

sugar

125 mL

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

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

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.
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.
MIX remaining 1 cup (250 mL) raw cherries into cooled sauce. Store in a resealable container in the refrigerator for up to 1 week.