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
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.
From columnist David Hagedorn.
Tested by David Hagedorn.
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