It is summer here in Australia, and cherries are in abundance. For my Christmas boxes, I decided to take advantage of the cheapness and abundance of cherries make cherry jam, using this recipe.
Unfortunately for me, this jam did not want to set - I didn't have any jam setter, so after a while, I decided to call it a day and rebrand my cherry jam as cherry sauce.
It didn't matter in the end - the cherry sauce, as it had now become, was absolutely delicious, especially as I had laced it with a little kirsch to give it a special something.
I ate this sauce from one of the leftover jars spooned over vanilla icecream - although it was also very good straight out of the jar. All in all, there was a silver lining, and I have no complaints about the conversion of my jam into sauce.
3 comments:
We are all about cherries too! We buy them every week and last week I made one to go with duck so it was a bit more savoury. Yours sounds very versatile and delicious! :D
Turning this cherry almost jam into sauce is a brilliant idea and I bet it is very delicious too. Very appropriate for this time of year. I phone my mum for help when jam doesn't set but you improvised and conquered with this gorgeously coloured sauce. Well done and Happy Christmas to you and your family :D
Sounds delicious, no matter how it's served!
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