Red Wine Cherry Sauce

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A terrific sauce for pannacotta or ice-cream or whatever else might come to mind! I think I’ll give it a try on waffles! You will need to use frozen pitted cherries, either your own or bought instead of fresh for making the sauce so as to get the juice out of them. The sauce can be served cold or warm and can be made up to 2 days in advance. Kirsch keeps forever and is a key ingredient for making cheese fondue.

DSC_7879 nx2Makes 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 & 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 & is translucent, stirring frequently, about 5 minutes. Remove from the heat, stir in the almond extract.

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