Cherry Sauce
This simple cherry sauce is similar to pie filling. Use it to top ice cream for a summer dessert, turn it into a cherry crisp, or eat it as is for a fresh in season treat. The options are endless for this yummy dessert.
Servings: 10 servings
Calories: 104kcal
Cost: $5
Ingredients
- 2 pounds pitted cherries
- ½ cup water
- ½ cup sugar
- 2 tablespoon cornstarch
- 2 tablespoon lemon juice
- 1 teaspoon vanilla
Instructions
- Simmer the fruit: Combine 2 lbs pitted sweet cherries, ½ cup water, and ½ cup sugar in a heavy saucepan over medium heat. Stir until the sugar dissolves and the liquid reaches a rolling boil (about 3–5 minutes).
- Crush for texture: Lower the heat slightly. Press the back of a wooden spoon or potato masher against the cherries to crush about half of them, releasing their juices while leaving large pieces intact.
- Thicken: In a small dish, whisk 2 tablespoon lemon juice and 2 tablespoon cornstarch into a smooth slurry. Pour into the bubbling cherries while stirring constantly. Cook for 1–2 minutes until the sauce turns thick, clear, and glossy.
- Finish and cool: Remove from heat and stir in 1 teaspoon vanilla extract. Serve warm, or cool completely and store in a glass jar in the refrigerator for up to 3-4 weeks.
Nutrition
Serving: 1tablespoon | Calories: 104kcal | Carbohydrates: 26g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 205mg | Fiber: 2g | Sugar: 22g | Vitamin A: 58IU | Vitamin C: 8mg | Calcium: 13mg | Iron: 0.3mg
