Side Pannel
Cherry Berry Sundae Sauce with Red Wine.
- Prep Time: 15 minutes
- Cooking Time: 15 minutes
- Serves: 8 servings
Cherry Berry Sundae Sauce with Red Wine.
- Recipe Submitted by Cornbread on 11/22/2014
Category: Holiday, Cocktails, Fruit, Sauces
Ingredients List
- 2 cups (480 ml) fruity red wine, such as Tormaresca Neprica (Italy)
- 3 cups (about 430 grams) fresh blueberries, sorted, rinsed & dried
- ½ cup (168 grams) organic light agave nectar
- ½ teaspoon ground cinnamon, such as McCormick®
- 2 cups (265 grams) fresh Bing cherries, pitted
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 2 tablespoons (16 grams) tapioca starch (tapioca flour), such as Bob”™s Red Mill®
Directions
In a large saucepan over medium-high heat, bring wine, blueberries, agave nectar and cinnamon to a boil. Reduce heat to medium-low and carefully smash some of the blueberries with a fork to release their juices. Cover and simmer for 8 minutes.
Uncover saucepan. Carefully add cherries and stir. Cover saucepan and simmer an additional 3 to 4 minutes. Meanwhile, whisk together lemon juice and tapioca starch. Immediately, stir in tapioca mixture. Cook and stir until thickened, about 1 to 2 minutes.
Remove from heat and allow to cool. Spoon warm sundae sauce over ice cream or frozen yogurt. Serve immediately.
Uncover saucepan. Carefully add cherries and stir. Cover saucepan and simmer an additional 3 to 4 minutes. Meanwhile, whisk together lemon juice and tapioca starch. Immediately, stir in tapioca mixture. Cook and stir until thickened, about 1 to 2 minutes.
Remove from heat and allow to cool. Spoon warm sundae sauce over ice cream or frozen yogurt. Serve immediately.
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