Cherry Flanders Red Sauce
This multi use dessert sauce is full of cherry flavor and texture, from the frozen, dried and canned cherries, mixed with a Flanders Red ale and simmered with a touch of sugar.
| Servings | Prep Time |
| 12servings | 5minute |
| Cook Time | Passive Time |
| 20minute | 2 – 3hour |
|
|
Ingredients
- 10ounce cherries, black,fresh or frozen, pitted
-
8ounce
cherries, driedsuch as Dried Tart Montmorency Cherries.
-
24ounce
cherries, dark Morello,packed in syrup, such as Dark Morello Cherries in Light Syrup
- 1/2cup sugar, Soft Belgian Candi Sugar, Brownavailalbe at Beer, Beer and More Beer
- 11.2ounce Flanders Red,such as Rodenbach Grand Cru or other Flanders Red Ale
- 4tablespoon cornstarchsifted
- 1/2teaspoon salt, kosher
- 1tablespoon tangerine or citrus, zest,grated on a
- 1pinch nutmeg, freshly grated
- 1/2cup butter, unsalted
Instructions
Cherry Flanders Red Sauce Directions:
- In a large bowl, mix together the cherries, sugar, Flanders Red, cornstarch, salt, zest, vanilla bean and nutmeg. Mix well, until all the cherries are coated. Let rest for 2 – 3 hours to macerate the cherries and infuse the flavors, storing in the refrigerator.
- To cook the sauce | filling, add the butter to a large pan or pot, over medium heat. Once melted, add cherry mixture and cook until it thickens, about 15 – 20 minutes.
Other Recipes That Use This Recipe:
- Barley Crêpes filled with Cherry Flanders Red Sauce
Recipe Notes
Recipe Variations:
If using this recipe for a filling, add an extra tablespoon of cornstarch to the ingredients.