Cherry Sauce

"This recipe came from a cookbook called Lucy Waverman's Seasonal Canadian Cookbook. It is wonderful served over ice cream!"
 
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Ready In:
40mins
Ingredients:
5
Serves:
4-6
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ingredients

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directions

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

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Reviews

  1. I may have to run to town for more cherries so that I can make more of this with the season's best. This is sooo good, especially barely warm over vanilla ice cream. I'll bet it could be used in any recipe calling for cherry pie filling with the addition of maybe 1/2T more of cornstarch. I skipped the kirsch and added 2 drops of almond extract.
     
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RECIPE SUBMITTED BY

<p>I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <br /><img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <br /><img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <br /><img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> <br /><br />If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!</p>
 
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