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Cherry Sauce

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“This recipe came from a cookbook called Lucy Waverman's Seasonal Canadian Cookbook. It is wonderful served over ice cream!”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine ½ cup sugar with the water in a large pot.
  2. Bring to a boil and boil for 2 minutes.
  3. Add the cherries and simmer for 10 minutes, or until soft.
  4. Remove half the cherries and reserve.
  5. Place the remaining cherries and liquid in a food processor or blender.
  6. Puree.
  7. Return the puree to the pot.
  8. Combine 2 tbsp puree with the cornstarch.
  9. Stir into the remaining puree and bring to a boil.
  10. Add the remaining whole cherries and kirsch.
  11. Cool.

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