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Fresh Cherry Wine Sauce
Still warm from the stove, this Cherry Wine Sauce tastes amazing drizzled over a bowl of rich ice cream. But it's capable of much more! Try it poured over yogurt, pancakes, French toast, or even pound cake!
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Course
Condiments, Dessert
Cuisine
American
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
2
cups
Calories
263
kcal
Author
Liren Baker
Ingredients
▢
1/3
cup
red wine
▢
1/4
cup
lemonade
▢
1
tablespoon
balsamic vinegar
▢
1/4
cup
brown sugar
▢
1
tablespoon
cornstarch
▢
2
cups
fresh cherries
pitted
▢
1/8
teaspoon
vanilla
COOK MODE
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Instructions
In a small saucepan, whisk together the wine, lemonade, balsamic vinegar, sugar, and cornstarch. Bring to a boil, then let it simmer while whisking.
Drop in the cherries, and let it cook for about 2-3 minutes, or until the sauce begins to thicken.
Stir in the vanilla and remove from heat. Let it cool slightly.
The sauce can be used immediately, or stored in a glass container in the refrigerator for later.
Notes
No cherry pitter? Here's
how to pit cherries
without a cherry pitter.
Nutrition
Calories:
263
kcal
|
Carbohydrates:
59
g
|
Protein:
2
g
|
Fat:
1
g
|
Saturated Fat:
1
g
|
Sodium:
13
mg
|
Potassium:
403
mg
|
Fiber:
3
g
|
Sugar:
49
g
|
Vitamin A:
89
IU
|
Vitamin C:
10
mg
|
Calcium:
46
mg
|
Iron:
1
mg
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