Cherry sauce

1 servings

Quantity Ingredient
1 can Red cherries, 16 oz, pitted, tart, juice reserved
¼ cup Sugar
2 tablespoons Cornstarch
1 tablespoon Butter or margarine
¼ teaspoon Vanilla extract
Few drops red food coloring,
Optional
Sponge cake, pound cake or
Ice cream

Drain cherries and set aside. Add enough water to juice to equal 1-¼ cups. In a saucepan, combine sugar and cornstarch. Stir in juice.

Cook, stirring constantly, until thick. Remove from the heat. Stir in butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream. Yield: 4-6 servings Recipe By : Country Woman

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