Bing Cherry and Raspberry Sauce
Vicki Butts (lazyme)
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- 2 c
- bing cherries, pitted and coarsely chopped
- 2 c
- fresh raspberries or frozen unsweetened, thawed
- 1/4 c
- cinnamon sticks, broken in half
- 4 tsp
1Combine cherries, 1 cup raspberries, sugar and cinnamon in saucepan over medium-high heat. Bring to boil, stirring until sugar dissolves. Reduce heat; simmer until cherries soften, about 15 minutes. Remove from heat.
2Stir brandy and 1 cup raspberries into sauce. Discard cinnamon sticks.
3Serve warm or at room temperature.