Velvet Cherry Sauce

Prep Time: 15 minutes
Total Time: 1 hour 45 minutes
Makes: 5 cups


  1. 4 cups (1 L) cherries, pitted and halved, divided
  2. 1/2 cup (125 mL) sugar
  3. 1 lemon, zested and juiced
  4. 1/4 cup (60 mL) cranberry cocktail
  5. 1/8 tsp (0.5 mL) nutmeg
  6. 2 tbsp (30 mL) honey
  7. 1 tsp (5 mL) vanilla extract
  8. 2 tbsp (30 mL) cornstarch
  9. 2 tbsp (30 mL) butter


  1. Place 3 cups (750 mL) cherries, sugar, lemon zest, lemon juice and cranberry cocktail in a large saucepan over medium-high heat and cook for 20 to 25 min., stirring until cherries release their juices. Remove from heat and scoop cherries into a strainer over the saucepan. Press cherries with the back of a spoon to release remaining juices into saucepan. Discard remaining cherries from strainer.
  2. Stir in nutmeg, honey and vanilla. In a small bowl, combine cornstarch with 1/4 cup (60 mL) of water. Slowly whisk into cherry sauce. Simmer for 1 min. or until sauce just starts to thicken. Remove from heat and stir in butter until melted and sauce is silky. Pour sauce into a bowl, cover with plastic wrap and chill for 1 hour.
  3. Mix remaining 1 cup (250 mL) raw cherries into cooled sauce. Store in a resealable container in the refrigerator for up to 1 week.