Cherry Dessert Sauce Recipes

CHERRY SAUCE

Steps:

• 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.

CHERRY SAUCE

Steps:

• Place the cherries and the syrup or water in a small saucepan along with the sugar, butter and lemon juice. Bring to a boil. If using fresh or frozen cherries, reduce the heat and simmer for another 3 minutes. Stir in the cornstarch mixture, stirring continually until the sauce is thickened, about 1 minute. Remove from heat and stir in the almond extract.
• Cover and store in the fridge where it will keep for up to a week.
• Serve warm or at room temperature.

CHERRY DESSERT SAUCE

Steps:

• In a blender or food processor, combine cherries & orange Juice, then cover & process until smooth.
• If it's necessary for the sauce to be REALLY smooth, strain the cherry mixture in a sieve over a bowl, then discard the pulp. (I usually don't do this step, however,).
• In a saucepan, combine 1/2 cup water, sugar & brandy (if using). Place over medium-high heat & cook until sugar dissolves, stirring constantly.
• Add the cherry mixture to the sugar water & stir well, then bring it to a boil, reduce heat & simmer 10 minutes, stirring occasionally.
• In a small container, dissolve cornstarch in 1 tablespoon of water, then stir it into the cherry mixture, bring to a boil & cook another minute or until slightly thick.
• Serve warm over pudding, pound cake, ice cream, whatever.

SWEET CHERRY ICE-CREAM DESSERT SAUCE

Steps:

• In sauce pan,combine cherries,sugar,1/4 c water and syrup.
• Blend cornstarch with 2 tbls water.
• Add to cherry mixture.
• Cook over low heat,stirring constantly,until thickened.
• Stir in lemon juice.
• I listed cooking time not the time preparing the cherries.