Cherry Sauce

Name: Cherry Sauce
Prep time: 10 min
Total time: 10 min
Yield: 6 servings
Ingredients: 1 can (16 ounces) pitted tart red cherries; 1/4 cup sugar; 2 tablespoons cornstarch; 1 tablespoon butter; 1/4 teaspoon vanilla extract; Few drops red food coloring, optional; Sponge cake, pound cake or ice cream

Total Time Prep/Total Time: 10 min.

Yield 6 servings

Test Kitchen Approved

Served warm, this cherry sauce makes a wonderful topping for sponge cake, pound cake or ice cream. You could also try it as a filling for crepes or blintzes.

Ingredients

1 can (16 ounces) pitted tart red cherries
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon butter
1/4 teaspoon vanilla extract
Few drops red food coloring, optional
Sponge cake, pound cake or ice cream

Directions

Drain cherries, reserving juice. Set cherries aside. Add enough water to juice to equal 1-1/4 cups. In a saucepan, combine sugar and cornstarch. Stir in juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat. Stir in the butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream.

Nutrition Facts

1 each: 116 calories, 2g fat (1g saturated fat), 5mg cholesterol, 25mg sodium, 25g carbohydrate (22g sugars, 1g fiber), 1g protein.