Recipe of the Week - Cherry Vanilla Sauce|
by Wen Zientek-Sico
Superb over ice cream, pound cake, angel food cake, or even savory dishes like grilled pork or chicken, this is one serious sauce. It stores well, freezes well, and cans well making it a wonderful staple to have onhand all summer long.
Cherry Vanilla Sauce
Words cannot even begin to describe the incredible scent and taste of this sauce. It is truly decadent. And photos cannot capture the beautiful deep burgundy color of the sauce. You will just have to make it yourself to understand how truly divine this sauce is. We used a half and half mixture of tart and sweet cherries for a sauce that was well balanced, but for a tarter sauce you can use all tart cherries and for a sweeter sauce, use all sweet cherries. If you cannot mix the cherries, you can also raise or lower the amount of sugar by a cup to get a sweeter or tarter sauce.
2 split vanilla beans
3 pounds pitted cherries
2 cups water
3 1/2 cups sugar
2 teaspoons pure almond extract
Scrape all the seeds from the vanilla beans into a large stockpot. Add the beans and the rest of the ingredients to the stockpot and mix well. Bring to a boil, stirring constantly, and then reduce the heat to low and simmer, uncovered for two hours. Stir the sauce every 10-15 minutes and watch the mixture to make sure it does not burn or stick. Increase the heat to medium low and simmer briskly until the temperature reaches 225 degrees and the sauce thickened. Remove the vanilla beans. Cool and refrigerate or immediately can the hot sauce and water bath for ten minutes according to the canning jar instructions.
Makes about 4 cups sauce.
Preparation Time: 5 minutes
Cooking Time: 2 1/2 hours
Total Time: 2 hours, 35 minutes