picked up a free food magazine at the local grocery store, Foodland. The magazine, Inspired, mainly
features the stores new products but occasionally has recipes using fresh
produce or meat (remember the BBQ sauce cupcakes I made? That recipe came from the same
magazine). When I saw a Cherry Sauce
recipe I knew I had to make it.
3 cups cherries,
pitted and halved
½ cup sugar
2 tablespoons lemon juice
¼ cup red wine (I used raspberry wine but you could easily substitute wine for
1/8 teaspoon nutmeg
2 tablespoons honey
1 teaspoon vanilla
¼ cup water
2 tablespoons cornstarch
2 tablespoons butter
cherries, sugar, lemon juice and wine in a pot and cook over medium-high heat
for 20 minutes. Stir occasionally.
Press on the
cherries with a large spoon to release their juices in the pot. Add nutmeg, honey and vanilla.
In a small bowl,
combine cornstarch and water. Slowly
whisk into cherry sauce. Simmer until
Remove from heat
and stir in butter until melted. Pour
sauce in a container and refrigerate 1 hour.
We LOVED this
sauce on vanilla ice cream. I even made
it again using strawberries instead of cherries. Once we ran out of ice cream I spooned the
strawberry sauce onto store bought short cakes and topped with homemade whip