Brandied Cherry Sauce with Honey from My Kitchen Wand

Brandied Cherry Sauce with Honey

Before the Bing cherry season comes to an end, here is one tasty way to extend and enjoy the bounty.

It is possible to double or triple this recipe and bottle it as well for cold winter delights. Transfer the hot sauce to sterile bottles and process 10 minutes.

One cup of fresh cherries has about the same amount of fructose as a banana (13 grams) along with 2.5 grams of fiber, 268 mg of potassium, vitamin C and carotenoids. Cherries also contain anthocyanins, a group of antioxidants thought to relieve the pain of gout, arthritis and fibromyalgia. My step-mother successfully drank cherry juice for several months to relieve knee pain. As in all things do your research when thinking about using any food medicinally.

You will need:

2/3 cup halved, pitted sweet cherries

5 -7 pitted whole cherries

2 Tbsp. Honey

1 1/2 tsp. cornstarch

2 Tbsp. Brandy

With appreciation in your heart for all the options possible once the earth begins to give up its harvest, wash your hands grab an apron and bring your concentration into the present moment. Take a deep breath, invite the compassionate spirits and begin

Brandied Cherry Sauce with Honey from My Kitchen Wand Wash cherries. halve and pit. Place in a small pan and add the honey. Using a potato masher press the cherries to release the juices.

If the pot is too small or the masher too big, place in a larger container, squish and then move to the pot.

Sprinkle in the cornstarch and stir until the powder has fully dissolved into the liquid.

Over medium heat stir until the liquid has thickened.

Brandied Cherry Sauce with Honey from My Kitchen WandWhen the cornstarch is first added the sauce will turn milky.

Once the cornstartch has done its job and thickened, the liquid will be clear again.

Stir in the brandy and add the last of the cherries.

This will give you a range of texture in the finished sauce.

Transfer to a container and allow to cool to room temperature.

Serve over cheesecake, ice cream, blintzes, pudding, pancakes or something else that appeals to you.

The recipe makes about a cup of sauce, more then enough for three or four slices of cheesecake or bowls of ice cream. As the brandy is added after the cooking is done, the alcohol will not evaporate. This is grown-up sauce.

It is possible to change out apricots or peaches although the sauce might benefit from an extra 1/2 teaspoon of cornstarch if the fruit is really ripe.


Brandied Cherry Sauce with Honey

Brandied Cherry Sauce with Honey from My Kitchen Wand

Posted in Dessert.