Total TimePrep: 10 min. Cook: 10 min. + cooling
Makes2 cups sauce
- 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 zest
- 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 until thickened, 1-2 minutes.
- Remove from the heat; stir in the lemon juice and zest, extract and reserved cherries. Cool to room temperature. Serve with ice cream.
Nutrition Facts3 tablespoons: 64 calories, 0 fat (0 saturated fat), 0 cholesterol, 33mg sodium, 16g carbohydrate (7g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 starch.
Feb 16, 2011
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.
Feb 14, 2011
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.
Feb 14, 2011
Perfect. I will never have to buy a can of cherry pie filling again!! no modification needed, but could use Splenda as well.