Cheery Cherry Sauce
This cherry-red sauce brightens up any selection of sundae fixings. If using frozen cherries, thaw and drain them before using.
Servings: 2-1/4 cups (550 mL)
Ingredients:
| Nutritional Info | |
| Per tbsp (15 mL): about | - |
| cal | 22 |
| pro | trace |
| total fat | 0 g |
| sat. fat | 0 g |
| carb | 6 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 0 mg |
| % RDI: | - |
| vit A | 1% |
| vit C | 2% |
-
2/3 cup (150 mL) granulated sugar
2 sticks cinnamon
3 cups (750 mL) pitted tart cherries
2 tbsp (25 mL) 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.
Additional Information
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »