Fresh ruby-red, ripe cherries bubbling in a brandy-flavored sauce make a delicious top-ping for ice cream or cake. The sauce also pairs beautifully with roasted duck, turkey, or pork loin.
MAKES: ABOUT 6 Cups
INGREDIENTS:
- 4 tablespoons unsalted butter
- 2 cups firmly packed light brown sugar
- 1 ½ cups apple juice
- ½ cup brandy
- 3 cups pitted ripe cherries, halved
- 1 cup dried cherries
- 2 teaspoons cornstarch
INSTRUCTIONS:
- Melt the butter in the pressure cooker over medium-high heat.
- Add the sugar and stir to dissolve.
- Add the apple juice, brandy, and cherries.
- Lock the lid in place and cook at high pressure for 4 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- In a small bowl, combine the cornstarch and 2 tablespoons of the sauce.
- Bring the sauce to a boil and stir in the cornstarch mixture.
- Return the sauce to a boil and cook, stirring constantly, until the sauce is clear and glossy.
- Cool and store in airtight containers in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.
