Cherry Sauce for Pancakes
For a delicious change of pace, try this cherry sauce on pancakes—as well as on French toast, waffles or desserts.
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.
Tip: 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.