Cheery Cherry Sauce

Author: Canadian Living

This cherry-red sauce brightens up any selection of sundae fixings. If using frozen cherries, thaw and drain them before using.

  • Portion size 550 servings

Ingredients

  • 2/3 cups granulated sugar
  • 2 cinnamon
  • 3 cups pitted tart cherries
  • 2 tablespoons cornstarch

Method

In saucepan, bring sugar, cinnamon and 3/4 cup (175 mL) water to boil; reduce heat to medium and simmer for 3 minutes. Add pitted cherries; return mixture to simmer.

Stir cornstarch with 2 tbsp (25 mL) cold water; stir into cherry mixture and cook, stirring, for 1 minute or until thickened. Discard cinnamon sticks. Transfer to airtight container; refrigerate until chilled or for up to 2 days.

Nutritional facts <b>Per tbsp (15 mL):</b> about

  • Sodium 0 mg
  • Protein trace
  • Calories 22.0
  • Total fat 0 g
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 6 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cheery Cherry Sauce

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