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Brandied Cherry Sauce

June/July 2005

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Black sweet cherries-sometimes called Bing cherries-are always a great treat, but when spiked with cherry brandy for this topping, they are nearly irresistible.


Brandied Cherry Sauce Recipe

Makes: About 2 cups

Active Time:

Total Time:

Ingredients

  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons cornstarch
  • 1/3 cup cranberry juice cocktail, or other berry juice drink
  • 2 tablespoons kirsch, or other cherry-flavored brandy (see Substitution Tip)
  • Pinch of ground cinnamon
  • 3 cups pitted sweet cherries, (fresh or 1 pound frozen, thawed), quartered
  • 1 teaspoon lemon juice, or to taste

Preparation

  1. Whisk sugar and cornstarch in a medium nonreactive saucepan. Add juice, brandy and cinnamon; whisk until well blended. Stir in cherries. Cook over medium-high heat, stirring, until the mixture boils and thickens, about 5 minutes. Remove from the heat. Stir in lemon juice. Let cool for 15 minutes before serving.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. To reheat, microwave on High for 1 to 2 minutes. Stir well before serving.
  • Substitution Tip: If you prefer to skip the brandy, add 2 extra tablespoons juice.

Nutrition

Per 1/4-cup serving: 63 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 1 g protein; 1 g fiber; 0 mg sodium; 31 mg potassium.

Nutrition Bonus: Cherries are a good source of powerful antioxidants, thanks to their anthocyanin and quercetin content.

Carbohydrate Servings: 1

Exchanges: 1 fruit


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