Cheery Cherry Sauce
This recipe makes 2 (550 mL) servings
Nutritional Info |
|
|---|---|
| Per tbsp (15 mL): about | - |
| cal | 2222 cal |
| pro | 00 pro |
| total fat | 0 g0g total fat |
| sat. fat | 0 g0g sat. fat |
| carb | 6 g6g carb |
| fibre | 00 fibre |
| chol | 0 mg0mg chol |
| sodium | 0 mg0mg sodium |
| % RDI: | - |
| vit A | 11 vit A |
| vit C | 22 vit C |
This cherry-red sauce brightens up any selection of sundae fixings. If using frozen cherries, thaw and drain them before using.
Ingredients
- 2/3 cup granulated sugar 2/3 cup granulated sugar
- 2 sticks cinnamon 2 sticks cinnamon
- 3 cups pitted tart cherries 3 cups pitted tart cherries
- 2 tbsp cornstarch 2 tbsp cornstarch
Preparation
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.
- Keywords : Condiments/sauces; Cherries; Sugar; Boil; Cinnamon;
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