Hot Cherry Sauce Recipe
- 2 cans (14-1/2 ounces each) pitted tart cherries
- 1 cup sugar
- 1/4 cup cornstarch
- 1/4 to 1/2 teaspoon ground cloves
- 1 to 2 drops red food coloring, optional
- 1. Drain cherries, reserving juice; set cherries aside. In a large saucepan, combine the sugar, cornstarch and cloves; whisk in reserved cherry juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cherries and food coloring if desired. Yield: about 3-1/2 cups.
1 serving (1/4 cup) equals 86 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 22 g carbohydrate, trace fiber, trace protein.
Reviews for Hot Cherry Sauce
"I always add lemon juice to this sauce. The added tartness helps bring out the cherry flavor."