Total Calories: 218
1. If using fresh cherries, stem and rinse them under cold running water, then drain. Pit the cherries with a cherry pitter you should have about 1 1/2 cups. If using canned cherries, drain, rinse, and drain again. Set the cherries aside.
2. Combine the sugar and water in a small, deep, heavy saucepan. Cover, set over high heat, and cook for 2 minutes. Uncover the pan, reduce the heat to medium high, and cook until the sugar caramelizes (turns a deep golden brown), gently swirling the pan to ensure even cooking. This should take 6 to 8 minutes, but watch carefully-it can burn quickly. Remove the pan from the heat and add the vinegar. (Stand back: The sauce will emit a Vesuvian hiss, releasing eye-stinging vinegar vapors.) Return the mixture to low heat and simmer, whisking until the caramel is completely dissolved, 2 to 3 minutes.
3. Stir the port, lemon juice, and lemon zest into the caramel mixture and bring to a boil over medium heat. Cook, uncovered, for 2 minutes. Add the stock and cinnamon and cook until reduced slightly, about 5 minutes. Reduce the heat to low, add the cherries, and simmer gently until the cherries are soft but not mushy, about 5 minutes for fresh cherries, 2 minutes for canned. Remove and discard the cinnamon stick.
4. Dissolve the cornstarch in the kirsch and whisk this mixture into the sauce. Boil until the sauce thickens slightly, about 1 minute. Remove from the heat and taste for seasoning, adding salt and pepper if additional sweetness is desired, whisk in the honey. Serve or cover and refrigerate for up to 5 days.
Makes about 2 cups, enough for 2 ducks
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