Quick Cherry Sauce
Frozen pitted cherries make this luscious sauce a snap to make. Try substituting frozen raspberries if you prefer.
From EatingWell: February/March 2006
Yield: about 4 cups, for 24 servings
Active Time: 15
Total Time: 15
- 2 10-ounce bags frozen pitted cherries, preferably sour cherries
- 2/3 cup sugar
- 2/3 cup plus 1/4 cup water, divided
- 2 tablespoons cornstarch
- 1/4 cup lemon juice, juice
Bring cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir 1/4 cup water and cornstarch in a small bowl until smooth and stir into the boiling cherry mixture. Return to a boil, stirring constantly; cook until thickened, about 1 minute. Remove from heat and stir in lemon juice.
Nutrition Per Serving: 36 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 9 g carbohydrates; 0 g protein; 0 g fiber; 1 mg sodium; 33 mg potassium.
1/2 Carbohydrate Serving
Exchanges: Per 2 servings: 1/2 other carbohydrate