celebrating 130 years 1884-2014

Cherry Sauce

By Chelsea Sugar
Cherry Sauce
10 servings
  • 0 reviews

  • Difficulty Easy
  • Prep time 5 mins
  • Cooking time 5 mins
  • Serves

    250-500g cherries (fresh or tinned), pitted
    500ml water
    200ml red wine
    2 sticks cinnamon
    200g Chelsea Caster Sugar
    1 tbsp cornflour


    1. Combine the wine, water, Chelsea Caster Sugar, cinnamon and cherries in a saucepan.
    2. Bring to the boil and simmer for 5 minutes. Mix the cornflour with a little water to form a paste and stir into the cherries to thicken them.
    3. Allow to cool before serving.

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