Orange and Ginger Cherry Sauce

This is made up on the fly based loosely on Miller's Brandied Cherries.

• Ready In: 55 mins
• Serves: 24
• Yields: 8 c

Ingredients

• 2  quarts  pitted cherries
• 1  orange, zest of
• 2  oranges, juice of
• 2  oranges, fruit sections of
• 6  tablespoons triple sec
• 1⁄2 cup raw sugar
• 2  inches  piece fresh ginger
• 1  tablespoon vanilla extract
• 3  tablespoons orange marmalade, of preferred brand

Directions

1. Combine all ingredients in non-reactive pot.
2. Cook on moderate to low heat until cherries are tender.
3. Remove from heat, cool, and store in refrigeration, tightly covered.