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Title: Wisconsin Cherry Sauce
Categories: Regional Fruit Dessert Sauce
Yield: 1 Servings
| 5 | tb | Cornstarch |
| 2 | c | Water |
| 4 | c | Pitted red tart cherries |
| With juice | ||
| 1 1/2 | c | Sugar |
| 1/2 | ts | Almond extract |
| 1/2 | ts | Cinnamon |
"Good served on waffles, pancakes, bread pudding, custard or plain cake; over ice cream, or just eaten as a bowl of cherries!"
In a saucepan, blend together the cornstarch and water. Stir in the cherries, juice and sugar. Cook over medium-high heat until the mixture comes to a boil and thickens, stirring gently so the cherries are not crushed. Remove from the heat and add the extract and cinnamon.
Note: 1 Tablespoon of frozen orange juice concentrate may be substituted for the cinnamon.
Makes about 6 cups
from the Country gardens Bed and Breakfast, located in Egg Harbor (Door County), Wisconsin.
From: "Peggy L. Makolondra" previous next