• 25minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsC, D

Ingredients Jump to Instructions ↓

  1. 3/4 cup black cherry soda

  2. 1 can Bing cherries (17 ounces), drained

  3. 3 Tablespoons cherry preserves

  4. 2 Tablespoons fresh lemon juice, or more to taste

  5. 2 Tablespoons butter

  6. 1 Tablespoon sugar, or more to taste

  7. 1/2 teaspoon ground cinnamon

  8. 1/4 cup dry red wine

  9. 1 Tablespoon cornstarch

  10. Coarse salt (kosher or sea) and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Put the cherry soda, cherries , cherry preserves, lemon juice, butter, sugar, cinnamon , and 3 tablespoons of the wine in a heavy saucepan and bring to a boil over high heat. Reduce the heat to medium and let the sauce simmer gently for 5 minutes.

  2. Put the remaining 1 tablespoon wine and the cornstarch in a small bowl and stir to form a slurry (thick paste). Whisk this paste into the cherry sauce. Bring the sauce to a boil over high heat to thicken, about 1 minute.

  3. Taste for seasoning, adding more sugar or lemon juice to adjust the sweetness and salt and pepper to taste; the sauce should be highly seasoned. Serve warm or at room temperature. The sauce can be refrigerated, covered, for up to 1 week. Let return to room temperature or warm over medium heat before serving.

  4. Serve with Black Cherry Soda Chicken , if desired.

  5. Yield: about 2 cups • Black Cherry Soda Chicken Recipe Recipe Source: Beer-Can Chicken by Steven Raichlen (Workman Publishing)

  6. Reprinted with permission.


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