Savory Cherry Sauce

Submitted by Cook In Northwest

"This is an easy sauce that goes well with chicken, turkey, fish, and pork. It is not a strongly flavored sauce, so it doesn't overpower the meat at all, but it does add nice color and an herb flavor with some sweetness from the cherries. I suggest using thyme sprigs, so they can easily be removed when the sauce is done. I have used agave syrup, and that works too. Frozen cherries work well with this if they are unsweetened. The finished sauce also freezes well. (Use sweet cherries, not pie cherries. I like it made with Bing cherries.)"

 

• Ready In: 15mins
• Ingredients: 10
• Yields: 1 1/4 cups

ingredients

• 1 cup fresh cherries, pitted
• 3 tablespoons water
• 1 tablespoon water (additional)
• 1⁄4 cup dry red wine
• 3 tablespoons honey or 3 tablespoons maple syrup
• 2 tablespoons red wine vinegar
• 1 teaspoon fresh thyme leave
• 1⁄2 teaspoon dry mustard
• 1 pinch salt
• 2 teaspoons cornstarch

directions

1. Combine cherries, 3 tablespoons water and all remaining ingredients except cornstarch and 1 tablespoons water. Cover and simmer gently 10 minute Combine reserved water and cornstarch. Stir into cherry mix. Cook and stir until thickened (1 min.).