Spiced Cherry Sauce by Linda Larsen
This sauce is delicious over everything from Sherry Custard with Spiced Cherries (page 268) to Angel Food Cake (page 254) and sorbets.
Yields 2 cups; serving size 2 tablespoons
Calories: 53.06
Fat: 1.09 grams
Saturated Fat: 0.40 grams
Cholesterol: 0.0 mg
Sodium: 79.94 mg
1 (14.5-ounce) can tart cherries, undrained
2 tablespoons sugar
2 teaspoons cornstarch
1 tablespoon lemon juice
¼ teaspoon cinnamon
⅛ teaspoon cloves
Pinch ground ginger
Pinch salt
Make sure cherries do not have pits. In a small saucepan, combine cherries and their juice with sugar. Bring to a simmer over medium heat.
In a small bowl, combine cornstarch with lemon juice. Add to pan with cherries and cook, stirring, until sauce is clear, about 5 minutes. Stir in the spices.
Remove sauce from heat and serve warm. Or cover and refrigerate for 2 to 3 hours before serving. Drizzle over frozen yogurt or angel food cake. Store sauce, covered, in refrigerator up to 5 days.
Freezing Sauces
You can freeze most cornstarch-based sauces. Cool completely, then pack into hard-sided freezer container, leaving about 1 inch of head-space to allow for expansion. Label and seal the container, then freeze for up to 3 months. To thaw, let stand in refrigerator overnight. You may need to stir the sauce to recombine it before serving.
