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Cherry Sauce | |
| 832 | Sauce |
| Yield/Servings: 1 cup | |
| Ingredients: | |
| 2 1/2 cups canned pitted red sour cherries (not drained) 2 whole cloves 2-inch piece stick cinnamon 1/4 cup sugar 4 tsp. cornstarch 1/2 tsp. salt 4 tsp. cold water 4 tsp. corn syrup 4 tsp. butter 2 tsp. lemon juice 1/2 tsp. red food coloring | |
| Instructions: | |
| Cook cherries, cloves and cinnamon 5 minutes in a covered saucepan. Remove from heat and remove cloves and cinnamon. Pour cooked cherries into blender, add sugar, cornstarch, salt, water and corn syrup. Process until cherries are liquefied. Pour into saucepan and bring to a rapid boil. Cook 3 minutes, stirring constantly. Remove from heat add remaining ingredients. Serve on ice cream, custards, puddings, dumplings, etc. | |
| Submitted by: Creative Cooking USA | |
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