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Author Notes: My mother in law has a cherry tree and every year she makes this sauce and sends it to all her daughters. —pauljoseph
Serves 3 cups, approximately
- 4 cups Cherry chopped
- 1/2 cup Vinegar
- 1 cup Caster sugar
- 1 tablespoon Garlic chopped
- 1 teaspoon Ginger(chopped)
- 1/2 teaspoon Pepper powder
- 1 teaspoon Chili powder
- 1/2 teaspoon Grated nutmeg
- 1 piece Cinnamon
- Salt to taste
- 1 cup Water
- Place chopped cherry in a pan with all the other ingredients and leave aside covered for 60 mins.
- Bring the mixture to boil and let it bubble gently on low heat for 40 mins.
- Keep stirring in between.
- When you have a thick gravy, remove from pan and sieve it.
- Return the sauce to the pan and bring back to boil.
- Turn down to simmer and reduce it to a rich, thick sauce.
- The sauce can be cooled and stored in the refrigerator.
- This recipe was entered in the contest for Your Best Recipe for Cherries
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.