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Cherry sauce

February 13, 2008

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Makes about 1 1/2 cups

You won't find fresh Bing cherries in February so look for bags of frozen fruit this time of year.

10 ounces (about 2 cups) fresh or frozen pitted Bing cherries
2 tablespoons sugar
1/4 cup kirsch (cherry brandy)

1. In a medium saucepan, heat the cherries and sugar over medium heat, stirring occasionally, for 5 minutes or until the sugar dissolves and the cherries release their juices. Remove from the heat and stir in the kirsch.

2. Return the sauce to medium heat and simmer for 3 minutes. Adapted from Harvest restaurant