Cherry Sauce (tart)

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2 cans (16 oz) red tart pitted cherries in juice, undrained- or 2 bags (16 oz) frozen, no sugar added pitted cherries thawed and drained.
2/3 to 3/4 can unsweetened pineapple juice
4 teaspoons lemon juice
1/4 cup cornstarch
1/2 cup pure cane sugar
Red food coloring (optional)

Drain cherries, reserving juice in 2 cup glass measure.

Add enough pineapple juice to make 2 cups.

Pour juice mixture and lemon juice into medium saucepan.

Whisk in cornstarch until smooth.

Heat to boiling, whisking constantly. Boil until thickened, whisking constantly, about 1 minute.


Add cherries to saucepan. Cook over medium heat until hot throughout, 3 to 4 minutes.

Stir sugar and food coloring.

Makes about 4 2/3 cups

 

 

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