Cherry Sauce
1 pound sweet cherries, pitted
½ cup water
½ cup corn syrup or sugar
1 tbs. cornstarch
Lemon juice
Kirsch, cognac, sherry or cherry liqueur (optional)
• Place the cherries, one-quarter cup of the water and the syrup in a saucepan and bring to a boil.
• Blend the cornstarch with the remaining water and add, stirring, to the cherries.
• Cook, stirring, until clear or for about one minute.
• Add lemon juice and kirsch to taste.
• Serve warm or cold over pudding over ice cream.
Note: Can be stored in a the refrigerator
Yield: 2 ½ cups
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