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Festive Cherry Sauce
Cheerful and flavorful, this sauce makes an excellent accompaniment to turkey, chicken, ham, pork, or even as a dessert sauce. I make it up to three days in advance, cover, and refrigerate and either serve it chilled, at room temperature, or quickly warm it for a minute or two in the microwave and serve it hot.
1 cup cherry preserves
1 1/2 cups water
2 tablespoons cornstarch
1 teaspoon ground mustard
1 cup dried sour cherries
1/3 cup lemon juice
1/4 cup brown sugar
1 teaspoon freshly grated lemon zest
Pinch salt
Place the preserves in a medium saucepan and cook over medium heat until the preserves melt and become soft and liquidy. In a small bowl whisk together the water, cornstarch, and mustard to prevent any lumps in the finished sauce. Add the cornstarch mixture to the saucepan along with the remaining ingredients. Bring to a simmer, then reduce the heat to low. Cook for about ten minutes, stirring frequently, until the sauce is thickened and the dried cherries are plump.
Makes about 3 cups sauce.
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
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