Bo Friberg

Cherry Sauce

Preparation info
  • Yield:

    2 cups

    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

I like to use Bing cherries here when I can get them, because their dark skin gives the sauce a rich color. If you use canned cherries, strain out the syrup and reserve for another use, such as Black Forest Cake, or discard. You may want to adjust the amount of sugar depending on the type of cherries and wine used.

Ingredients

  • 1 pound (455 g) fresh cherries or sweet canned cherries
  • 1½ cups (

Method

  1. Wash the cherries, pit them, and place in a saucepan.
  2. Reserve ¼ cup (60 ml) wine. Add the remaining 1¼