- 1/3 cup sugar
- 2 tablespoons cornstarch
- 1/8 teaspoon salt
- 1 can (14-1/2 ounces) pitted tart cherries
- 2 teaspoons lemon juice
- 1/4 teaspoon grated lemon peel
- 1/4 teaspoon almond extract
- Vanilla ice cream
- In a large saucepan, combine the sugar, cornstarch and salt. Drain cherries, reserving juice; set cherries aside. Stir cherry juice into cornstarch mixture until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened.
- Remove from the heat; stir in the lemon juice and peel, extract and reserved cherries. Cool to room temperature. Serve with ice cream. Yield: 2 cups sauce.
Reviews for Jubilee Sundaes
"The lemon was a nice touch, but the canned tart cherries still tasted like a can of cherries to me. I was hoping that the add'l ingredients would really give it something special. It just didn't go over that well with my family."
"I didn't actually make this, but will...I just wanted to add a little tidbit. There was a recipe in the 1961 First Edition of Betty Crocker that was for a Red Cherry-Banana pie that I fixed every year for hubby's birthday (at his request) that was so similar to this recipe, but with an addition of 1/2 tsp cinnamon. It could add a little something extra to this one. The pie was made in a pre-baked crust with a layer of bananas on the bottom, the cherry sauce spread over them, and served with whipped topping."
"Perfect. I will never have to buy a can of cherry pie filling again!! no modification needed, but could use Splenda as well."