Red Wine Cherry Sauce, Shown s a Topping for Panna Cotta

Red Wine Cherry Sauce

An absolutely terrific sauce for Pannacotta or ice-cream or whatever else might come to mind! I think I’ll give it a try on waffles along with yogurt! You will need to use frozen pitted cherries, either your own or bought instead of fresh so as to get the juice needed. The sauce can be served cold or warm and can be made up to 2 days in advance. Kirsch keeps forever and it’s a key ingredient for making cheese fondue if you are looking for other ways to use it, or just keep making more and more cherry sauce!

Makes Approximately 4 Servings

1 lb. frozen unsweetened pitted dark sweet cherries, thawed, drained, juices reserved
¼ cup Kirsch (clear brandy distilled from cherry juice)
¼ cup dry red wine (approx.) I used Syrah
3 Tbsp. sugar
1 Tbsp. cornstarch
1/8 tsp. almond extract

Pour the juices from the cherries into a glass measuring cup. Add the Kirsch; add enough red wine to measure 1 cup. In a heavy small saucepan stir together the sugar and  cornstarch until no lumps remain. Gradually whisk in the wine mixture, then stir in the cherries. Cook over medium-high heat until sauce boils, thickens and is translucent, stirring frequently, about 5 minutes. Remove from the heat, stir in the almond extract.


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