Terrytx (10:32:01 AM) :

Honey Cherry Champagne Sauce
Serving Size : 4

1 16-ounce can tart red cherries
1/4 cup honey
1/4 cup chilled dry champagne

Drain cherries reserving 1/4 cup liquid. Purée cherries in blender or food processor; add reserved liquid and honey. Transfer mixture to large saucepan; bring to a boil over medium-high heat. Reduce heat to low. Simmer 15 to 20 minutes or until reduced by half. Remove from heat; cool. Just before serving, stir in champagne. Serve over ice cream, flan, pound cake or sliced fruit.

Yield: 1 1/4 Cups

Source: The National Honey Board
Internet address)" http://www.honey.com