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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Served warm, this cherry sauce makes a wonderful topping for sponge cake, pound cake or ice cream. You could also try it as a filling for crepes or blintzes. Ingredients:
1 can (16 ounces) pitted tart red cherries |
1/4 cup sugar |
2 tablespoons cornstarch |
1 tablespoon butter |
1/4 teaspoon vanilla extract |
few drops red food coloring, optional |
sponge cake, pound cake or ice cream |
Directions:
1. Drain cherries, reserving juice. Set cherries aside. Add enough water to juice to equal 1-1/4 cups. In a saucepan, combine sugar and cornstarch. Stir in juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Remove from the heat. Stir in the butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream. Yield: 4-6 servings.
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