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.
1/4 cup: 86 calories, trace fat (trace saturated fat), 0mg cholesterol, 2mg sodium, 22g carbohydrate (19g sugars, 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."