Cherry Sauce 8.000

Michael Temchine for The Washington Post

Jul 22, 2009

Mount Rainier cherries are especially nice in this sauce. Use kirschwasser instead of cassis if you wish, or Grand Marnier or water if you'd rather not use liqueur.

Make Ahead: The sauce can be prepared and refrigerated several days in advance.

Servings: 8 - 10
  • 1/4 cup water
  • 1/4 cup creme de cassis (may substitute other liqueurs or water; see headnote)
  • 1/2 cup sugar
  • 8 ounces cherries, stemmed, pitted and crushed
  • 1/4 teaspoon almond extract

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Combine the water, cassis and sugar in a small saucepan over medium-high heat; bring to a boil, then add the cherries and almond extract, stirring to mix well.

Transfer to a container with a tight-fitting lid; cover and refrigerate until ready to use.

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Recipe Source

From columnist David Hagedorn.

Tested by David Hagedorn.

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