Cherry Sauce
for Pancakes
- 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.
- Serve over pancakes, French
toast, waffles or ice cream.
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 Marketing Institute.
