Recipe: Wild Black Cherry Sauce

 

 

 

 

 

 

WILD BLACK CHERRY SAUCE By Lisa Caccamise

Makes about 3/4 cup

2 cups black cherries, no need to pull the stems as they will be strained out along with the pits.

water to cover

1/4 cup sugar or more to taste

1.  Add cherries and water to a medium pot and bring to a boil.

2.  Cover and simmer for 30 minutes, then uncover and simmer another 15-30 minutes or until cherries are soft and liquid is reduced by 1/2.

3.  Cool slightly.

4.  Add cherries to a food mill, or to a fine sieve and mill or press the cherries until the seeds release and the juice strains into a clean pot.

5.  Add sugar to a taste.

6.  Bring the liquid, if watery, to a boil and reduce until desired thickness.

to read more about black cherries, click here

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