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.
Calories 103 Calories from Fat 2
% Daily Value*
Total Fat 0.23 g0.36%
Saturated Fat 0.04 g0.22%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 0.67 mg0.03%
Total Carbohydrates 26 g8.7%
Dietary Fiber 2.5 g10%
Sugars 22 g
Protein 1 g2.6%
Vitamin A 1.5% Vitamin C 13.5%
Calcium 1.7% Iron 2.7%
*Based on a 2000 Calorie diet