This is a modified version of the “Piquant Cherry Sauce” that appears in the recipes section of the OregonFruit.com website.
No, I’m not going to look up the exact link for the recipe, as depending on whether you look at taste or actual amount of stuff, I either modified the recipe quite a bit, or not much at all.
The version I came up with tastes good by itself, goes well with eggs that were fried with some bacon and garlic, and goes will with pork chops. I suspect it would be go well on chicken, pork loin, mild pork sausage and mild fish. It lacks a little something (not sure what) that it would need to stand up to the stronger tastes of beef, pork steak, pork shoulder roast, and wild game.
Spicey Sweet Cherry Sauce
- 1 14.5 ounce can tart cherries, drained and cherries chopped into smaller pieces (juice is not used in this recipe)
- 3/4 cup water
- 1/2 cup dark brown sugar, packed
- 2 Tbsp prepared horseradish (old-fashioned, NOT cream style!!)
- 2 Tbsp red wine vinegar
- 1/2 tsp ground sage
- 1/2 tsp ground cardamom
- 1/4 tsp ground allspice
- 1 Tbsp (or more) minute tapioca
Put sugar and water into a small or medium-small saucepan, heat until sugar is dissolved.
Turn heat to medium, add chopped cherries, vinegar, horseradish, sage, cardamom, and allspice. Stir thoroughly. Add in tapioca. Cook until thickened and reduced to the consistency you want.
2 Tbsp minute tapioca resulted in a sauce that thick when boiling and set up at room temperature. I think next time I will use only 1 Tbsp minute tapioca and hopefully have a sauce that is thinner when hot and still usable at room temperature.