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Plain Cherry Sauce

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  Cherries 1 Pound (Use tart or red Sweet cherries)
  Sugar 2 Tablespoon
  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 heat— the liquid should be the consistency of heavy cream.
Add cherries to the pan; if sauce is to be served hot, reheat.

Recipe Summary

Side Dish

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