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Cherry Caramel Sauce


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  • 1 lb cherries, pits in
  • 1/2 C water
  • 1 T orange juice
  • pinch salt
  • 1 C sugar
  • 1 T butter



Step 1

Combine the whole cherries and 1/4 C of the water in a medium saucepan. Bring to a simmer over medium heat and mash around for awhile, a good 20 minutes, until the cherries have yielded their juice and the fruit has softened. Strain into a medium bowl; strain out just the pits for a fruit-filled sauce, or strain out all the solids if you are a creamy peanut butter type of person. Stir in the orange juice and pinch of salt.

In a small saucepan combine the sugar and remaining 1/4 C water. Bring to a boil over high heat, watching carefully until the mixture caramelizes and takes on a rich amber color. Remove from heat immediately. Stir in the butter (carefully, it will sputter), then stir into the cherry mixture. Chill until needed, up to a week. Makes about 1 pint.

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