Skip to main content

Dig Imperial Beach

Linda's IB Kitchen - Cherry Sauce

Apr 10, 2016 07:22PM ● By Paul Spear

I love to cook and have had many requests for my recipes and techniques in preparing them since I first started cooking.  I am always looking for new ways to prepare food and experience new tastes and combinations of ingredients.  I invite you to come along with me on this journey and if you have a wonderful dish you would like to contribute.......I look forward to seeing it.

I would like to start with a recent very simple but scrumptious sauce for meat. It is wonderful on pork or ham, but is equally delicious on other meats and fish. 

Tart/Sweet Cherry sauce

1- 8 oz  bag of whole dried tart cherries  (you may leave them whole or chop them)
1- 14 oz can of jellied cranberry sauce
1- medium sized lemon (juiced)
*- optional: grate lemon zest before juicing the lemon

*- soak cherries in boiling water until soft, about 15 minutes
*- juice and reserve the lemon
*- drain the cherries and combine with the cranberry sauce, and heat over medium heat       stirring frequently until the sauce just boils and looks shiny
*- add the lemon juice (and zest if you like) and stir until well combined
Serve immediately over your meat or fish and enjoy the taste and compliments you will get! Remember to always cook with Love and buy locally and your dishes will be the best ever!  Linda

Like what you're reading? Subscribe to Dig Imperial Beach's free newsletter to catch every headline