Fresh Cherry Sauce

Fresh Cherry Sauce
Makes about 1 cup
½ cup pomegranate juice
¼ cup Kowalski's Balsamic Vinegar
1 tbsp. honey
1 cup pitted sweet cherries
2 tsp. water
2 tsp. cornstarch
1 tbsp. Kowalski's Unsalted Butter, cold
- freshly ground Kowalski's Black Peppercorns, to taste (optional)

Combine juice, vinegar and honey in a medium saucepan over medium-high heat; bring to a boil. Reduce heat to medium; cook for 3 min. Add cherries; increase heat and return to a boil. Reduce heat to medium; cook for 2 min. more. In a small dish, whisk water into cornstarch; add to sauce mixture and cook until thickened (about 2 min.). Remove from heat; stir in butter and season with pepper, if desired. Serve warm.

Tasty Tip:

  • This sauce is as good on grilled chicken or pork as it is on desserts, including cheesecake, pound cake, ice cream and meringues.