Cherry 🍒 sauce – not cranberry 

Wine Recipes
Cherry sauce – not cranberry

– 500g (1.1 lbs) pitted cherries, fresh or frozen
– 100g (3.5 oz) sugar
– 1 tbsp chopped thyme
– 3 tbsp red wine vinegar
– 2 tbsp butter

1. Combine the cherries, sugar, chopped thyme, red wine vinegar, and butter in a pot. Cook over medium heat for 40-45 minutes, stirring frequently to prevent sticking.
2. After cooking, turn off the heat and gently mash the cherries to release their juices and enhance the sauce’s texture.
3. Transfer the sauce into a sterilised jar. Allow it to cool before storing in the refrigerator. The sauce should keep well for up to 2 weeks.

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