Black Cherry Sauce
|
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: |
|---|
| Qty | Measure | Ingredient | Wt.(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. |
|
 Invite Sumana as a friend
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