Prep 5 mins
Cook 10 mins
Serve over ice cream, top a cheese cake or a meat dish such as pork
Make and share this Cherry Sauce recipe from Food.com.
- 3⁄4 cup sugar
- 2 teaspoons cornstarch
- 1 dash salt
- 1⁄3 cup water
- 4 cups fresh tart red cherries or 4 cups frozen unsweetened tart red cherries, pitted
- Combine sugar, cornstarch and salt in a saucepan.
- Stir in water.
- Add the cherries and cook until thick and bubbly.
Delicious on cheesecake with friends last night! Added some extra cornstarch to thicken it more. It was a hit!
It had an overall good taste but I can't give it 5 stars because no matter how long I let it cook it got bubbly but never thick at all.
Used Splenda, thickened with Guar Gum, and added a tsp of Almond Extract. Was the hit of the pork roast.