2 kg. Fresh (Barbados Cherries)
2 liters water
1/2 cup fresh Italian parsley, finely chopped
Method: In a large heavy saucepan or stockpot, combine the Barbados Cherries with 2 quarts cold water. Bring to a boil over medium-high heat and boil for approximately 5 minutes. Drain the Barbados Cherries, let cool slightly, and then blend completely in a blender, in batches if necessary. Pass the resulting Barbados Cherries pulp through a fine sieve into a medium saucepan. Add the parsley, salt and pepper Bring to a boil over medium heat, and cook, stirring from time to time, for approximately 10 minutes or until the sauce is nicely thickened.