Cherry Sauce

  • Prep:
  • Total Time:
  • Yield: Makes 1 1/2 cups

Source: Martha Stewart Living


  • 1 can (14.5 ounces) pitted tart red cherries in water
  • 2 tablespoons sugar
  • 2 tablespoons cherry liqueur, such as Luxardo


  1. Drain cherries, reserving liquid. Place cherries in a heatproof bowl. Bring 2/3 cup reserved cherry liquid and sugar to a boil in a small saucepan, swirling until sugar is dissolved. Continue cooking until reduced to about 1/4 cup, about 5 minutes. Stir in liqueur, then pour mixture over cherries. Let cool completely before refrigerating, covered, at least 1 day and up to 3 days.


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