Cherry Sauce
TOTAL TIME: Prep/Total Time: 10 min.
YIELD: 6 servings.
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.
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
-
1.
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.
-
2.
Remove from the heat. Stir in the butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream.
Nutrition Facts
1 each: 116 calories, 2g fat (1g saturated fat), 5mg cholesterol, 25mg sodium, 25g carbohydrate (22g sugars, 1g fiber), 1g protein.
© 2024 RDA Enthusiast Brands, LLC