Cherry Sauce

Preparation info
  • About

    2½ cups

    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 cups (one 1-pound can) pitted red sour cherries packed in syrup
  • ¼

Method

  1. Drain the cherry syrup into a saucepan. Add the sugar, corn syrup, cinnamon, lemon juice and almond extract to the pan. Simmer for ten minutes.

  2. Remove the cinnamon stick. Mix together the cornstarch and cold water. Add the hot syrup to the cornstarch mixture, return to the pan, and cook over low heat, stirring, until the sauce boils. Add the cherries. Se