Friday, July 11, 2014

Chili Cherry Sauce

Another great little recipe to make with fresh cherries!  It's sweet and bold with a little kick. Delicious on roasted pork or lamb.

1 pound cherries, pitted
2 tsp freshly grated ginger
1 tsp. crushed red pepper flakes (or more if you want more heat)
2 tbls. lemon juice
1/4 tsp. ground allspice
1 tsp. ground cinnamon
1 cup sugar

Place all ingredients in a saucepan and gently simmer for 1/2 hour. Take off the heat and mash with a potato masher. Set back on heat and simmer for another 15 minutes, stirring constantly.

Note: This sauce can be bottled and kept in the refrigerator for 4 weeks.

To can:  pour boiled sauce into sterilized pint or half-pint jars leaving 1/2" head-space. Adjust lids and process in a boiling water bath for 10 minutes. 

Yield: 2 - 8 oz. jars or 4 - 4 oz. jars


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original