Cherry Sauce
Servings: 2 cups (500 mL)
Ingredients:
-
1/2 cup (125 mL) granulated sugar
1/2 cup (125 mL) water
3 tbsp (50 mL) orange juice
1 tbsp (15 mL) grated orange rind
1 tbsp (15 mL) lemon juice
4 tsp (20 mL) cornstarch
2 cups (500 mL) sweet black cherries, pitted
Preparation:
In stainless steel or enamelled saucepan, combine sugar, water, orange juice and rind, and lemon juice; bring to boil, stirring to dissolve sugar. Blend cornstarch with 1 tbsp (15 mL) water; stir into sugar mixture along with cherries. Cook, stirring, over medium heat for 2 minutes or until thickened. Serve warm or chilled. (Sauce can be covered and refrigerated for up to 3 days.)
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