50+ Friends Club Cookbook
Sauces
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Honey Cherry Champagne Sauce
From the Kitchen of: Pepper
| 1 | 16 oz. can | tart red cherries |
| 1/4 | cup | honey |
| 1/4 | cup | dry champagne, chilled |
| | | |
- Drain cherries reserving 1/4 cup liquid.
- Puree cherries in blender; add reserved liquid and honey.
- Bring mixture to boil in saucepan; reduce heat and simmer. Cook about 15 to 20 minutes or until reduced by half; cool.
- Just before serving, stir in chilled Champagne.
Serving tip: Pool sauce under orange slices for a quick but elegant dessert.
4 Servings (Makes about 3/4 cup.)