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Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 4 |
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The original of this recipe was seen in the December 2009 Best of Cooking Light, Holidays, where it was included with a recipe for steamed chocolate pudding. However, since I only wanted the sauce recipe . . . One serving is figured at 2 tablespoons. Ingredients:
1 1/2 cups frozen cherries, pitted dark sweet, thawed |
2 tablespoons orange juice |
1/2 cup water |
1/4 cup granulated sugar |
2 tablespoons cherry brandy (optional) |
1 teaspoon cornstarch |
1 tablespoon water |
Directions:
1. In a blender or food processor, combine cherries & orange Juice, then cover & process until smooth.
2. If it's necessary for the sauce to be REALLY smooth, strain the cherry mixture in a sieve over a bowl, then discard the pulp. (I usually don't do this step, however,).
3. In a saucepan, combine 1/2 cup water, sugar & brandy (if using). Place over medium-high heat & cook until sugar dissolves, stirring constantly.
4. Add the cherry mixture to the sugar water & stir well, then bring it to a boil, reduce heat & simmer 10 minutes, stirring occasionally.
5. In a small container, dissolve cornstarch in 1 tablespoon of water, then stir it into the cherry mixture, bring to a boil & cook another minute or until slightly thick.
6. Serve warm over pudding, pound cake, ice cream, whatever.
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