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Velvet Cherry Sauce

5 cups
Desserts
1 hour

Nutritional Facts Per Serving

50
Calories
0.3 g
Protein
11 g
Carbs
1 g
Fibre
Show All Nutrition Facts

Nutritional Facts

2 tbsp/30 mL
  • Amount Per Serving % Daily Value
  • Calories 50
  • Fat 1 g
    • Saturated   0.5 g
    • + Trans 
  • Cholesterol
  • Sodium   5 mg
  • Carbohydrate 11 g
    • Fibre   1 g
    • Sugars   9 g
  • Protein 0.3 g
    • Vitamin A
    • Vitamin C
    • Calcium
    • Iron

Method

  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.
  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.
  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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