Cherry Sauce 2
This orange-infused cherry sauce is terrific served as a dessert sauce or as an accompaniment with roasted or grilled meats or poultry.
2 cups fresh cherries, pitted and halved
1/2 cup orange juice
1 tablespoon orange juice
1/4 cup granulated sugar
1 tablespoon grated orange peel
1 tablespoon cold water
2 teaspoons cornstarch
- Combine all ingredients except water and cornstarch. Cover and simmer gently 5 minutes. Combine water and cornstarch; stir into cherry mixture. Cook and stir until thickened and clear.
Makes about 1 3/4 cups sauce.
To prepare using frozen cherries: Combine frozen stemmed cherries, orange juice, sugar and peel; cover and bring to a boil. Snip cherries with scissors and remove pits with a fork. Combine water and cornstarch; stir into cherry mixture. Cook and stir until thickened and clear.
*1 (16-ounce) can unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.
Recipe provided courtesy of the Northwest Cherry Growers.