Cherry Sauce
(about 2-1/2 cups)
1 lb sweet cherries, pitted
1/2 cup water
1/3 to 1/2 cup light corn syrup or sugar
1 tbsp cornstarch
Lemon juice
Kirsch, cognac, sherry or cherry liqueur (optional)
Place cherries, 1/4 cup water and syrup in saucepan and bring to a boil.
Blend cornstarch with remaining water and add, stirring, to the cherries. Cook, stirring, until clear, or about 1 minute.
Add lemon juice and kirsch to taste. Serve warm or cold over puddings or ice cream.
NOTE: The sauce may be stored in the refrigerator.
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