Sauces
A staple on Canadian Thanksgiving tables, this Cornelian cherry sauce starts with berries lightly roasted in an air fryer. Maple syrup and orange zest flavor the sauce, which is served alongside buttered bread and roasted meats.
Wash the Cornelian cherries and arrange them in a single layer in the air fryer basket. Sprinkle the orange zest over them and roast on medium-high heat for 10 minutes, until they begin to burst.
Transfer the roasted cherries to a saucepan. Add the maple syrup, orange juice, cinnamon stick, and salt. Simmer over low heat for 12 minutes, stirring, until thickened, then remove from the heat.
Remove the cinnamon stick and let the sauce rest at room temperature for 10 minutes, then transfer it to a clean jar.
The sauce thickens further as it cools, so do not overboil it if it looks slightly thin on the stove. Remove the cinnamon stick before transferring the sauce to a jar, or it may become bitter.
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