RECIPE: Triple Cherry Sauce

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Triple Cherry Sauce

  • 1 can (15 oz.) unsweetened tart cherries, drained and juice reserved
  • ½ – 1 cup 100% tart cherry juice
  • 2 tablespoons cornstarch
  • 1/3 cup firmly packed light brown sugar*
  • ¾ cup dried tart cherries
  • ¼ – ½ teaspoon Dijon mustard
  • 1-2 teaspoons red wine vinegar

Drain cherries and reserve juice. Add enough additional 100% tart cherry juice to make 1 1/3 cups total liquid. In a small bowl, stir cornstarch into ¼ cup cherry liquid. In a small saucepan, combine cornstarch mixture with remaining juice, canned cherries, brown sugar and dried cherries. Cook, stirring nearly constantly, until mixture boils and thickens. Remove from heat and stir in Dijon mustard and red wine vinegar. Serve immediately warm or at room temperature. Makes about 2 ½ cups total sauce.

Recipe created by culinary dietitian & nutritionist Kim Galeaz, RDN CD

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