Cherry Sauce Recipe

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Served warm, this cherry sauce makes a wonderful topping for sponge cake, pound cake or ice cream. You could also try it as a filling for crepes or blintzes.

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Cherry Sauce Recipe

Prep/Total Time: 10 min.

Yield: 4-6 Servings

10 10

Ingredients

1 can (16 ounces) pitted tart red cherries
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1/4 teaspoon vanilla extract
Few drops red food coloring, optional
Sponge cake, pound cake or ice cream

Directions

Drain cherries, reserving juice. Set cherries aside. Add enough water to juice to equal 1-1/4 cups. In a saucepan, combine sugar and cornstarch. Stir in juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir in the butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream. Yield: 4-6 servings.

Nutritional Analysis: 1 serving (calculated without cake) equals 116 calories, 2 g fat (1 g saturated fat), 5 mg cholesterol, 25 mg sodium, 25 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Cherry Sauce in Country Woman March/April 1992, p35