Cherry Sauce

2 lbs. (1 kg.) fresh acerola
2 quarts (2 liters) waters

1/2 cup fresh Italian parsley, finely chopped
salt and pepper to taste
In a large heavy saucepan or stockpot, combine the
acerola with 2 quarts cold water. Bring to a boil
over medium-high heat and boil for approximately
5 minutes. Drain the acerola, let cool slightly,
then blend completely in a blender, in batches if
necessary. Pass the resulting acerola pulp through a fine sieve
into a medium saucepan. Add the parsley, salt and
pepper. (Other flavorings can be added or
substituted. Anything that you might want in
tomato sauce will work here). Bring to a boil over
medium heat, and cook, stirring from time to time, for approximately 10 minutes or until the
sauce in nicely thickened. Use the sauce to substitute for tomato sauce in any
savory recipe.