Cherry Dessert Sauce

"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."
 
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photo by Artandkitchen photo by Artandkitchen
photo by Artandkitchen
Ready In:
23mins
Ingredients:
7
Yields:
1 1/2 cups
Serves:
12
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ingredients

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directions

  • 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.

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Reviews

  1. Lucy O.
    Made this sauce today and it is delicious. I substituted the orange juice for lemon juice and it still turned out great.
     
  2. 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.
     
  3. Artandkitchen
    Super easy. Done with microwafe!<br/>I had still some sourcherries and this sauce fits perfectly with this kind of cherries.<br/>Thanks!<br/>Served on ice cream.
     
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