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Cherry Sauce
Preparation info
- Makes about
2 cups
- Difficulty
Easy
Appears in
Published 1965
Ingredients
1 1 lb. ⅔ c 3</
Method
- Drain cherries, reserving juice. Add water, if needed, to make 1⅓ c. juice.
- Combine sugar, cornstarch and salt in saucepan; gradually stir in cherry juice. Cook mixture, stirring constantly, over medium heat until it boils and is thickened and clear, about 6 minutes.
- Add butter, stirring until it melts, and a few drops of red food color. Stir ½ c. drain