A favorite early-summer fruit, cherries are drupes, or stone fruits, and fall into the same family as plums. The two basic species are Prunus avium, sweet cherries, often eaten fresh, and P. cerasus, sour or tart cherries, the usual type for pies.
Ingredients1 cup pitted cherries, fresh or frozen 1 cup merlot wine 1/2 cup beef broth 1 cup currant jelly 2 tablespoons butter 1 tablespoon freshly squeezed lime juice
- Slightly thaw cherries if frozen.
- Puree in food processor.
- Place pureed cherries, merlot, beef broth, jelly and butter in a saucepan and bring to a boil, stirring occasionally.
- Bring down heat to low and simmer 30 to 40 minutes or until slightly syrupy.
- Stir in the lime juice, remove from heat and serve as a dipping sauce with fondue bourguignonne or grilled meats, seafood and vegetables.