Cherry and Wine Sauce
Serve this elegant, orange-scented cherry and wine sauce with roasted or grilled pork, ham or poultry; or as and elegant dessert sauce over ice cream or pound cake.
2 cups frozen sweet Northwest cherries
3 tablespoons orange juice
3 tablespoons red wine
1/4 cup granulated sugar
1 tablespoon grated orange peel
1 tablespoon cold water
2 teaspoons cornstarch
- Remove stems from cherries. Snip cherries with scissors and remove pits with a fork.
- Combine cherries, orange juice, wine, sugar and peel; cover and bring to a boil.
- Combine water and cornstarch; stir into cherry mixture. Continue to cook and stir until thickened.
Makes 1 3/4 cups sauce.
Recipe provided courtesy Washington State Fruit Commission.