Dessert
6 - 8 servings
10 minutes
40 minutes
Chef Chris Faulkner
1 cup Cherry Cider or Berry Juice
1 cup Dried Bing Cherries
1½ pounds Cherries, pitted, halved; or 20 ounces Frozen Bing cherries, pitted
½ cup Sugar
2 tablespoons Brandy
2 teaspoons Cornstarch
Bring cherry cider and dried cherries to boil in heavy large saucepan. Remove from heat. Cover; let steep 20 minutes. Bring dried cherry mixture to simmer. Mix in cherries and sugar. Simmer until cherries soften, about 2 minutes for fresh and 5 minutes for frozen.
Mix brandy and cornstarch in bowl to blend. Slowly stir into cherry mixture. Cook over medium heat until mixture boils and thickens, about 1 minute. Cool. Cover; chill until cold. (Can be made 2 days ahead.)
