Recipe by Sydney Mike
The original of this recipe was seen in the December 2009 Best of Cooking Light, Holidays, where it was included with a recipe for steamed chocolate pudding. However, since I only wanted the sauce recipe . . . One serving is figured at 2 tablespoons.
Top Review by Studentchef
This was really good! I had this with some sherbert, and cherry brownies, and it was a good topping! Especially with the brownies, because it was cherry flavour on top of cherry flavour, and it worked well together.
- 1 1⁄2 cups frozen cherries, pitted dark sweet, thawed
- 2 tablespoons orange juice
- 1⁄2 cup water
- 1⁄4 cup granulated sugar
- 2 tablespoons cherry brandy (optional)
- 1 teaspoon cornstarch
- 1 tablespoon water
Directions See How It's Made
- In a blender or food processor, combine cherries & orange Juice, then cover & process until smooth.
- If it's necessary for the sauce to be REALLY smooth, strain the cherry mixture in a sieve over a bowl, then discard the pulp. (I usually don't do this step, however,).
- In a saucepan, combine 1/2 cup water, sugar & brandy (if using). Place over medium-high heat & cook until sugar dissolves, stirring constantly.
- Add the cherry mixture to the sugar water & stir well, then bring it to a boil, reduce heat & simmer 10 minutes, stirring occasionally.
- In a small container, dissolve cornstarch in 1 tablespoon of water, then stir it into the cherry mixture, bring to a boil & cook another minute or until slightly thick.
- Serve warm over pudding, pound cake, ice cream, whatever.