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Jubilee Sundaes

Festive sweet and tart cherry sauce with a lemon accent dresses up ice cream or pound cake. —Christine Frazier, Auburndale, Florida
  • Total Time
    Prep: 10 min. Cook: 10 min. + cooling
  • Makes
    2 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 Facts
3 tablespoons: 64 calories, 0 fat (0 saturated fat), 0 cholesterol, 33mg sodium, 16g carbohydrate (7g sugars, 0 fiber), 0 protein. Diabetic Exchanges: 1 starch.

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  • danthecook
    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.

  • califdreamin
    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.

  • taba42jones
    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.