1 16 oz. can tart red cherries
1/4 cup honey
1/4 cup chilled, dry Champagne
Drain cherries reserving 1/4 cup liquid. Puree cherries in blender; add reserved liquid and honey. Bring mixture to boil in saucepan; reduce heat and simmer. Cook about 15 to 20
minutes or until reduced by half; cool. Just before serving, stir in chilled Champagne.
Serving tip: Pool sauce under orange slices for a quick but elegant dessert.