Sour Cherry and Vodka Sauce
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This fancy sauce is surprisingly easy to make. Serve warm over crepes with a bit of mascarpone or cold over ice cream.
Servings: 2 cups (500 mL)
Ingredients:
Clockwise from top: Dulce de Leche, Classic Creme Anglaise; Sour Cherry and Vodka Sauce
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per 2 tbsp 25 mL : about | - |
| cal | 43 |
| pro | trace |
| total fat | trace |
| sat. fat | trace |
| carb | 9 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| iron | 1% |
| vit A | 2% |
| vit C | 2% |
Suggested Recipes
-
2-1/4 cups (550 mL) thawed or canned sour cherries in juice
1/2 cup (125 mL) granulated sugar
2 tbsp (25 mL) lemon juice
1/4 cup (50 mL) vodka
1 tsp (5 mL) vanilla
Preparation:
Drain cherries, reserving juice. In saucepan, bring cherries, 1/4 cup (50 mL) cherry juice, sugar and lemon juice to boil. Reduce heat and simmer until reduced to 1-3/4 cups (425 mL), 12 to 15 minutes.
Stir in vodka and vanilla. Let cool slightly. (Make-ahead: Refrigerate in decorative jar or airtight container for up to 5 days. Reheat before using, if desired.)
Stir in vodka and vanilla. Let cool slightly. (Make-ahead: Refrigerate in decorative jar or airtight container for up to 5 days. Reheat before using, if desired.)
Source
Canadian Living Magazine: December 2006
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