Total Time
20mins
Prep 10 mins
Cook 10 mins

Comes from the lemon cookbook, and makes about 2 cups.

Ingredients Nutrition

Directions

  1. Cook cherries in 1/2 cup of water in a medium saucepan over medium heat, till cherries are soft. Shoiuld take about 10 minutes.
  2. Cool the mixture slightly and puree in a food processor, and put through a fine strainer, back into the saucepan.
  3. Whisk together the remaining 1 tablespoon of water and cornstarch in a small bowl. Bring the cherry puree to a boil, whisk in the cornstarch mixture, and boil whisking constantly, until sauce thickens. Whisk in the the light corn syrup and the lemon juice to taste. Serve warm or cold. Cool before putting in the fridge.
  4. Reheat gently.

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