Cherry Sauce

Ingredients

• 1 ¼ cups sugar
• Large pinch freshly ground black pepper
• 2 pounds Bing cherries, pitted (about 5 cups)
• ¾ cup kirsch
• ¼ cup creme de cassis
• 1 tablespoon balsamic vinegar

• Nutritional Information

  • Nutritional analysis per serving (56 servings)

    38 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 7 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 0 grams protein; 0 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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about 7 cups

Preparation

1. In a saucepan, combine sugar and pepper with 1 cup of water, and bring to a boil.
2. Put cherries in a large bowl, and pour hot syrup over them. Let cool for 1 minute before adding kirsch, creme de cassis and vinegar. Stir to combine, and refrigerate overnight or up to one week.

25 minutes