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Product Recall: Red Onions from USA Read More
Level
easy
Prep Time
15 min
Cooking Time
60 min
Total Time
105 min
Serves
Makes 5 cups (1.25 L)

Ingredients

4 cups
cherries, pitted and halved, divided
1 L
1/2 cup
sugar
125 mL
1
lemon, zested and juiced
1/4 cup
cranberry cocktail
60 mL
1/8 tsp
nutmeg
0.5 mL
2 tbsp
honey
30 mL
1 tsp
vanilla extract
5 mL
2 tbsp
cornstarch
30 mL
2 tbsp
butter
30 mL

Directions

Step 1
Place 3 cups (750 mL) cherries, sugar, lemon zest, lemon juice and cranberry cocktail in a large saucepan over medium-high heat and cook for 20 to 25 min., stirring until cherries release their juices. Remove from heat and scoop cherries into a strainer over the saucepan. Press cherries with the back of a spoon to release remaining juices into saucepan. Discard remaining cherries from strainer.
Step 2
Stir in nutmeg, honey and vanilla. In a small bowl, combine cornstarch with 1/4 cup (60 mL) of water. Slowly whisk into cherry sauce. Simmer for 1 min. or until sauce just starts to thicken. Remove from heat and stir in butter until melted and sauce is silky. Pour sauce into a bowl, cover with plastic wrap and chill for 1 hour.
Step 3
Mix remaining 1 cup (250 mL) raw cherries into cooled sauce. Store in a resealable container in the refrigerator for up to 1 week.

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Nutrition Facts

Nutrition Description:
Per serving (2 tbsp/30 mL):
Calories:
50
Fat:
1
Saturated Fat:
0
Carbs:
11
Fibre:
1
Sugar:
9
Cholesterol:
0 mg
Protein:
0
Sodium:
5 mg
Potassium:
0