Cherry Sauce

1. 1

   In a saucepan, combine sugar and pepper with 1 cup of water, and bring to a boil.

2. 2

   Put cherries in a large bowl, and pour hot syrup over them.

3. 3

   Let cool for 1 minute before adding kirsch, creme de cassis and vinegar.

4. 4

   Stir to combine, and refrigerate overnight or up to one week.

* Per serving · 4 servings · Values may vary.

No additional tips available.