Butter Burgundy Cherry Sauce
It's unusual in that it contains a roux as a thickener. This is
best served warm, and is perfect for any number of desserts to
1 tablespoon butter
1 lb. dark sweet cherries
1/4 cup sugar
1 cup dry red wine, such as a Burgundy
2 tablespoons butter
1 tablespoon flour
Small pinch of Kosher salt
Part One: In a heavy saucepan, add butter and stir over medium
high heat until it foams and turns a light brown. Add in the frozen
cherries (thawing isn't necessary), sugar and the wine. Bring
to boil, then reduce the heat. Simmer for 5 minutes. Remove from
heat and reserve.
Part Two: In a heavy saucepan, add the butter and melt over medium
heat. Stir in the flour and stir continually until a light blond
color forms. Add in the cooked cherries. Whisk to combine and
to make smooth. Bring to a soft boil, then reduce heat to a simmer.
Add in a small pinch of Kosher salt. Continue at a simmer for
several minutes to cook the roux out, and to finish to desired
consistency. Adjust any flavors if desired. Serve warm.