Ingredients
Method
- Heat a large skillet over medium heat. Add cherries, honey, rosemary, cinnamon, cumin, salt, and water. Stir to combine.
- Cook, stirring occasionally, until the liquid is reduced by one half and sauce thickens, about 8-10 minutes. Remove from heat and set aside.
- Place the cream cheese on a serving platter. Pour half the warm cherry sauce over the cream cheese. Serve the remaining sauce in a dish on the side.
- Top the cream cheese with chopped pecans and the finely chopped rosemary, if desired. Serve immediately with gluten-free crackers. Enjoy!
Notes
- For the most intense cherry flavor, use perfectly ripe, sweet cherries.
- If your sauce becomes too thick, a splash of water can help loosen it. I've found that a slightly thinner sauce coats the cream cheese beautifully.
- Internal temperature: Ensure your cream cheese is at room temperature for a smooth, lump-free spread. If it's too cold, it won't blend as easily.
- Storage: Store any leftover cherry sauce separately in an airtight container in the refrigerator for up to 5 days. The cream cheese spread itself is best enjoyed fresh. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If your sauce becomes too thick, a splash of water can help loosen it. I've found that a slightly thinner sauce coats the cream cheese beautifully.
- Internal temperature: Ensure your cream cheese is at room temperature for a smooth, lump-free spread. If it's too cold, it won't blend as easily.
- Storage: Store any leftover cherry sauce separately in an airtight container in the refrigerator for up to 5 days. The cream cheese spread itself is best enjoyed fresh. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.