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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Festive sweet and tart cherry sauce with a lemon accent dresses up ice cream or pound cake. âChristine Frazier, Auburndale, Florida Ingredients:
1/3 cup sugar |
2 tablespoons cornstarch |
1/8 teaspoon salt |
1 can (14-1/2 ounces) pitted tart cherries |
2 teaspoons lemon juice |
1/4 teaspoon grated lemon peel |
1/4 teaspoon almond extract |
vanilla ice cream |
Directions:
1. In a large saucepan, combine the sugar, cornstarch and salt. Drain cherries, reserving juice; set cherries aside. Stir cherry juice into cornstarch mixture until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1-2 minutes or until thickened.
2. Remove from the heat; stir in the lemon juice and peel, extract and reserved cherries. Cool to room temperature. Serve with ice cream. Yield: 2 cups sauce.
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