Fresh Cherry Sauce
A quick and easy fresh cherry dessert sauce for ice cream, cheesecake, pound cake, or just by itself.
Servings: 12 servings
Video
Equipment
- cherry pitter
Ingredients
- 2 lbs fresh pitted cherries
- 1/2 cup water
- 1/2 cup sugar, more if you like it sweeter
- 2 tsp cornstarch
- 2 tsp lemon juice
- 1 tsp almond or vanilla extract, optional
Instructions
- Put the cherries, water, and sugar in a heavy saucepan. Bring to a full boil over medium high heat, stirring to dissolve the sugar. Cook for a few minutes while the cherries start to release their juices.
- Stir the cornstarch together with the lemon juice and add to the pan. Continue to stir and cook until the sauce has thickened and is glossy, this will only take a minute or two. Remove from the heat and stir in the extract.
- Let the sauce cool, then put into jars or an airtight container and refrigerate until needed. You can use it cold, room temperature, or warmed up.
- Makes 1 1/2 quarts.
Notes
If for any reason your sauce doesn't thicken up enough, add more dissolved cornstarch and heat back to a boil.
Nutrition
Serving: 0.5 cup · Calories: 81 kcal · Carbohydrates: 21 g · Protein: 1 g · Fat: 0.2 g · Saturated Fat: 0.03 g · Polyunsaturated Fat: 0.04 g · Monounsaturated Fat: 0.04 g · Sodium: 1 mg · Potassium: 169 mg · Fiber: 2 g · Sugar: 18 g · Vitamin A: 48 IU · Vitamin C: 6 mg · Calcium: 10 mg · Iron: 0.3 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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