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Cherry Sauce (sweet)

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1/2 cup sugar
2 Tablespoons cornstarch
1 can (16 oz) red tart pitted cherries in juice, undrained

Mix sugar and cornstarch in 1 quart saucepan.

Stir in cherries. Cook, stirring constantly until mixture thickens and boils. Boil and stir 1 minute.

Stir in several drops of food color if desired.

Makes about 2 cups.



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