Black-Cherry Sauce

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Preparation info

  • About

    2 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 black cherries
  • 2 teaspoons finely grated lemon rind
  • ΒΌ cup sugar
  • 1Β½ tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 2 tablespoons rum


  1. Drain the cherries, measure the juice, and add enough water to make one and one-third cups. Reserve the cherries.

  2. Bring cherry juice, lemon rind, sugar and cornstarch to a boil while stirring and cook, stirring, until thick and translucent.

  3. Add lemon juice, rum and reserved cherries. Cool.

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