Fresh Cherry Sauce

Fresh Cherry Sauce

Makes about 1 cup


½ cup pomegranate juice
¼ cup Kowalski's Balsamic Vinegar
1 tbsp. Kowalski's Pure 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)
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  1. In a medium saucepan, combine juice, vinegar and honey over medium-high heat; bring to a boil.
  2. Reduce heat to medium; cook for 3 min.
  3. Add cherries; increase heat and return to a boil.
  4. Reduce heat to medium; cook for 2 min.
  5. In a small dish, whisk water into cornstarch; add to sauce mixture and cook until thickened (about 2 min.).
  6. Remove from heat; stir in butter and season with pepper, if desired.
  7. 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.