Honey Cherry Champagne Sauce

• 1 (16 ounce) can tart red cherries
• 14 cup honey
• 14 cup dry champagne (chilled)

1. Drain cherries, reserving 1/4 cup liquid.
2. Puree cherries in blender or food proc.
3. Add reserved liquid & honey.
4. Transfer mixture to large saucepan.
5. Bring to a boil over med-high heat.
6. Reduce heat to low & simmer 15-20 min until reduced by half.
7. Remove from heat & cool.
8. Just before serving, stir in champagne.
9. Serve over ice cream, flan, pound cake or sliced fruit.

tart red cherries, honey, champagne

Taken from www.food.com/recipe/honey-cherry-champagne-sauce-203215 (may not work)