Italian Cherry Sauce

1. Place the cherries and sugar in a small pan, pour in scant 1/2 cup water, cover and cook over medium heat until softened. Remove the cherries with a slotted spoon and pass through a food mill into a bowl. Reduce the cooking liquid over low heat, then remove from heat and let cool. Stir the cooled liquid into the cherry puree, then add the kirsch. Serve.

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Nutrient	Quantity
Total fats	0.93 g
Protein	3.1 g
Carbohydrates	137.738 g
Energy	542 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1364 g
Water	267.023 g
Calcium, Ca	50.6 mg
Lutein + zeaxanthin	263.5 g
Fiber, total dietary	4.96 g
Carotene, beta	2387 g
Niacin	1.24 mg
Vitamin A, RAE	198.4 g
Riboflavin	0.143 mg
Sodium, Na	10.3 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0031 g
Total lipid (fat)	0.93 g
Manganese, Mn	0.3512 mg
Fructose	10.881 g
Fatty acids, total saturated 16:0	0.1488 g
Sucrose	102.28 g
Choline, total	18.91 mg
Sugars, total	126.119 g
Fatty acids, total saturated 18:0	0.0496 g
Vitamin B-6	0.1364 mg
Selenium, Se	0.6 g
Ash	1.25 g
Fatty acids, total saturated 18:1 undifferentiated	0.2511 g
Pantothenic acid	0.4433 mg
Copper, Cu	0.3294 mg
Thiamin	0.093 mg
Iron, Fe	1.042 mg
Carbohydrate, by difference	137.738 g
Phosphorus, P	46.5 mg
Folate, total	24.8 g
Fatty acids, total saturated 18:2 undifferentiated	0.1426 g
Glucose (dextrose)	12.958 g
Fatty acids, total saturated 14:0	0.0062 g
Zinc, Zn	0.32 mg
Fatty acids, total polyunsaturated	0.279 g
Vitamin A, IU	3977.3 IU
Folate, DFE	24.8 g
Vitamin C, total ascorbic acid	31 mg
Vitamin K (phylloquinone)	6.51 g
Fatty acids, total saturated	0.2108 g
Fatty acids, total monounsaturated	0.2542 g
Folate, food	24.8 g
Vitamin E (alpha-tocopherol)	0.217 mg
Magnesium, Mg	27.9 mg
Potassium, K	538.3 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cherry	2 cups	155	37.758	0.93
kirsch	0.75 cup	0	0	0
superfine sugar	0.5 cup	387	99.98	0