Cherry dessert sauce is a no brainer

I think you could throw cherries, booz, and sugar in a pot in any combination and it would turn out delicious. So, tonight I made my version:
-Rainier and Cavalier cherries (pitted)
-2 parts rum, 1 part creme de cassis
-brown sugar
-molasses
-cinnamon (alternative spice blend combos are endless)
-lemon juice (didn’t really taste this, would much prefer lots of lemon zest in the future)
-butter
-little corn starch at the end to thicken things up a bit

I happen to have leftover pie crust, so I made little cherry-dough things but this sauce would be killer over vanilla ice cream.

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1 Comment »

  1. Jackie Hartson Said:

    I do believe you have cherries on your brain!!
    Isn’t it fun to take the harvest of the season and create? I liked your mushroom cherry sauce you made last Sunday for the steaks. We shall miss your creations until next time 🙂


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