Publisher Photo
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 10 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 10 min.

Ingredients

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

Directions

Drain cherries and set aside. Add enough water to juice to equal 1-1/4 cups. In a saucepan, combine sugar and cornstarch. Stir in juice. Cook, stirring constantly, until thick. Remove from the heat. Stir in butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream. Yield: 4-6 servings.
Originally published as Cherry Sauce in Country Woman March/April 1992, p35

Nutritional Facts

1 each: 116 calories, 2g fat (1g saturated fat), 5mg cholesterol, 25mg sodium, 25g carbohydrate (22g sugars, 1g fiber), 1g protein.

  • 1 can (16 ounces) pitted tart red cherries, juice reserved
  • 1/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon butter or margarine
  • 1/4 teaspoon vanilla extract
  • Few drops red food coloring, optional
  • Sponge cake, pound cake or ice cream
  1. Drain cherries and set aside. Add enough water to juice to equal 1-1/4 cups. In a saucepan, combine sugar and cornstarch. Stir in juice. Cook, stirring constantly, until thick. Remove from the heat. Stir in butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream. Yield: 4-6 servings.
Originally published as Cherry Sauce in Country Woman March/April 1992, p35

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