Tuesday, August 18, 2009
Best Cherry Sauce Evah!
Ok, this happened by accident and it is delicious! You can double this if you want. You're gonna want.
2 cups real, fresh cherries, pitted and cut up coarsely; Soak overnight in 1/2 cup white wine.
In a small saucepan, put 1/2 cup white sugar, 1C water and 1 proper tsp of REAL vanilla. Over high heat, stir until the sugar melts, then add the cherries and the juice. Turn the heat down to medium to keep the boil going and let the stuff boil until it starts to thicken a bit. Keep stirring or it will stick/burn. Yuck.
In the meantime, with a potato masher, mash the cherries into smaller bits. Leave it chunky but just smaller chunky.
Once it's a bit thick, pull it off the heat and let it cool down. It will thicken up a bit more. When it's barely warm, eat over vanilla ice cream and then call me and tell me you love me.
Photo courtesy www.producedepot.ca