- Prep Time
- 15 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 45 m
- Serves
- Makes 5 cups (1.25 L)
Ingredients
- 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 extract
- 5 mL
- 2 tbsp
- cornstarch
- 30 mL
- 2 tbsp
- butter
- 30 mL
Directions
Step 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.
Step 2
Stir in nutmeg, honey and vanilla. In a small bowl, combine cornstarch with 1/4 cup (60 mL) of water. 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.
Step 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.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutrition Facts
- Nutrition Description:
- Per serving (2 tbsp/30 mL):
- Calories:
- 50
- Fat:
- 1 g
- Carbs:
- 11 g
- Fibre:
- 1 g
- Sugar:
- 9 g
- Sodium:
- 5 mg
