A delicious cherry sauce to serve over
pancakes, as well as French toast, waffles, ice cream or puddings.
Cherry Sauce for
- 1/4 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
2 cups frozen unsweetened tart cherries, thawed
1/2 teaspoon almond extract
1/2 teaspoon ground cinnamon, optional
- Combine sugar and cornstarch; mix well.
Put water in a medium saucepan; stir in sugar mixture. Bring
to a boil over medium heat, stirring constantly. Continue to
cook, stirring, until thick and clear. Reduce heat. Stir in cherries,
almond extract and cinnamon. Heat until cherries are hot.
Makes 1 1/2 cups.
Note: 1 (16-ounce) can unsweetened tart
cherries, well drained, can be substituted for frozen tart cherries.
Use the juice from cherries in place of water.
Recipe provided courtesy of the Cherry