Plain Cherry Sauce
|Cherries||1 Pound (Use tart or red Sweet cherries)|
|Cinnamon powder||1 Pinch|
|Water||1⁄2 Cup (8 tbs)|
|Lemon juice||To Taste (Optional)|
|Arrowroot||2 Teaspoon (mixed to a paste with 1 tablespoon water)|
This cherry sauce is good with any type of angel food or sponge cake.
Method Pit the cherries and combine in a pan with sugar and cinnamon.
Cover and set on a low heat until the juice runs freely.
Remove cher- ries with a slotted spoon.
Add water to the juice, simmer 5 minutes and take from heat.
Taste for sweetness, adding more sugar if you like; if too sweet, add a little lemon juice.
Stir arrowroot paste into cherry syrup.
Bring just to a boil, stirring, and take from the heatâ€” the liquid should be the consistency of heavy cream.
Add cherries to the pan; if sauce is to be served hot, reheat.