Bing cherry–brown sugar sauce
This sauce is delicious spooned over thick slices of angel food cake. If you’d like to serve the sauce cold or at room temperature, just replace the butter with an equal amount of flavorless canola oil, which enables the sauce to retain its silkiness. While desserts are likely the first thing to come to mind when seeing this recipe, it also makes a delicious glaze for a roast ham or pork loin. It would be nice with chicken, turkey, or duck too. Just be sure to baste meats on the grill over indirect heat to avoid flare-ups.
2 cup(s), bing or other sweet variety (about 12 ounces), pitted
Packed brown sugar
Fresh lemon juice
⅛ tsp, or to taste
- Melt the butter in a medium nonstick skillet set over medium heat. Add the cherries and cook, stirring frequently, until they begin to release their juice, 3 – 5 minutes. Stir in the brown sugar, lemon juice, and salt. Bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves and the juices thicken slightly, about 4 minutes. Remove the skillet from the heat; cool slightly to serve warm, or transfer to a covered container; refrigerate up to 2 days. Gently reheat to serve. Yields 1/4 cup per serving.