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Black Cherry Sauce


Number of servings: 3


Sauces can be made in advance and served slightly chilled at room temp with mousses and cakes, or hot over ice cream.  

List of ingredients:
QtyMeasureIngredientWt.(gms)
454 g dark pitted sweet cherries  
375 g sugar  
juice and zest of 1 orange (cut into wide strips)  
1 cinnamon stick  
2 tablespoons kirsch  
1 teaspoon almond extract  

Cooking procedure
1. In a heavy saucepan, combine the cherries, sugar, juice, zest and cinnamon stick. 2. Bring to a boil. 3. Reduce heat and simmer, stirring occasionally, for 30mins or until cherry pulp is infused in the sauce. 4. Discard the cinnamon stick, then run the sauce through a sieve, rubbing the cherries against the wire mesh to remove the skins. 5. Stir in the kirsch and almond extract. 6. This sauce is the excellent for canning and may be served hot or cold.

Variation: For chocolate cherry sauce, add 3 ounces (90g) of semisweet chocolate. Stirring until smooth. Then whisk in 50 ml of heavy cream until blended.





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