This recipe for Cherry Coney Sauce during Cherry Month is from one of Betsy King’s good friends, Carol Nelden.
Cherry Coney Sauce for hotdogs, brats, or burgers
Makes 1 Cup, serves 2
- 2 C King Orchards fresh or frozen sour cherries (for tarter results) OR sweet cherries (for milder results). If using frozen, measure while frozen. Chop 1 C, leave 1 C whole (pulsing frozen in blender makes it easy (use all ice crystals or juice)
- 1 large onion, chopped
- 2 t olive oil
- 1 t garlic, minced
- 1 t cummin (add more to taste if desired)
- 1/4 t salt
- 1 Chipolte chili pepper canned in Adobo sauce, mince it (omit if don’t like hot)
- 2 T Cherry Juice concentrate
Saute onion and garlic in the oil until clear, about 2 minutes. Add cherries and juice, cummin, salt, chili pepper, concentrate, bring to a boil, reduce to low and simmer uncovered until consistency desired, approximately 15 minutes.
Serve on top of hotdogs, hamburgers, or brats.