Easy Cherry Sauce
A quick and easy homemade cherry sauce that makes a delicious topping for desserts such as cheesecake, pound cake and ice cream.
1/4 cup granulated sugar
1 tablespoon cornstarch
1 (16-ounce) can unsweetened tart cherries, drained - reserving 1/4 cup of the liquid
1/2 teaspoon almond extract
- Combine sugar and cornstarch in a small saucepan and mix well; stir in the reserved 1/4 cup of cherry liquid and bring to a boil over medium-high heat, stirring constantly. Continue to cook, stirring, until thick and clear. Reduce heat to medium; stir in the drained cherries and heat until sauce comes to a boil.
- Remove from heat and stir in the almond extract; mixing well.
- Serve sauce warm, if desired, over poundcake, or chill to serve over cheesecake, ice cream, etc.
Makes about 1 1/2 cups or 8 servings.
Tip: 2 cups frozen unsweetened tart cherries, thawed can be substituted for frozen tart cherries. Use 1/4 cup water in place of the cherry liquid.
Nutritional Information Per Serving (1/8 of recipe): 50.3 calories; 1% calories from fat; 0.1g total fat; 0.0mg cholesterol; 4.4mg sodium; 59.9mg potassium; 12.6g carbohydrates; 0.7g fiber; 10.9g sugar; 11.9g net carbs; 0.5g protein.