Cherry Sauce

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Preparation info

  • About

    2Β½ cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 cups (one 1-pound can) pitted red sour cherries packed in syrup
  • ΒΌ cup sugar
  • ΒΌ cup white corn syrup
  • 1 cinnamon stick
  • 1 tablespoon lemon juice
  • ΒΌ teaspoon almond extract
  • 2 teaspoons cornstarch
  • 1 tablespoon water


  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. Serve the sauce hot or cold.

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