Dark Cherry Sauce Pressure Cooker Recipe

Dark Cherry Sauce Pressure Cooker Recipe

Ingredients

Makes 2 cups

• 1 (16-ounce) package IQF pitted Bing cherries (no need to thaw)
• ½ cup sugar
• ½ cup water or cherry juice
• 2 tablespoons fresh lemon juice
• 1 tablespoon cornstarch

Method

1. In a medium saucepan, bring the cherries, sugar, and water to a boil over medium-high heat, stirring a few times
2. In a small bowl, with a fork, whisk the lemon juice and cornstarch together until smooth
3. Whisk this into the boiling cherry mixture
4. Return to a boil, stirring constantly to avoid scorching on the bottom
5. Cook until the liquid has thickened, which should take about 1 minute
6. Remove from the heat and taste for sweetness
7. Allow the sauce to cool to room temperature
8. Refrigerate until serving; it will keep for up to 3 days

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