Cherry Sauce

6 ingredients
4 steps

Ingredients

  • 1 1/4 cups sugar
  • Large pinch freshly ground black pepper
  • 2 pounds Bing cherries, pitted (about 5 cups)
  • 3/4 cup kirsch
  • 1/4 cup creme de cassis
  • 1 tablespoon balsamic vinegar

Directions

  1. 1
    In a saucepan, combine sugar and pepper with 1 cup of water, and bring to a boil.
  2. 2
    Put cherries in a large bowl, and pour hot syrup over them.
  3. 3
    Let cool for 1 minute before adding kirsch, creme de cassis and vinegar.
  4. 4
    Stir to combine, and refrigerate overnight or up to one week.

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