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
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
- Vitamin A 1.0
- Vitamin C 2.0
