Hot Cherry Sauce

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READY IN: 20mins
Recipe by mollypaul

Delicious over ice cream, cakes or dessert waffles. From the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

  • 1 (15 ounce) can cherries, drained (reserve juice, you'll need about a cup)
  • 14 cup sugar
  • 1 12 tablespoons cornstarch
  • 14 cup water
  • 1 tablespoon butter
  • 18 teaspoon almond extract


  1. Bring cherry juice to a boil; combine sugar, cornstarch and water and add to hot juice.
  2. Stir constantly until sauce boils, cook until thickened and clear.
  3. Remove from heat and add remaining ingredients.
  4. Serve hot.

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