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Sour Cherry Sauce
Sour cherry sauce pairs beautifully with dairy. Try this wonderful, simple sauce on pancakes, topped with whipped cream, or simply over a bowl of vanilla ice cream for a decadent treat. Dairy free? Try it on a simple cracker, or vanilla cookie for an equally enjoyable treat.
Prep Time: 00:05
Cook Time: 00:10
4 cups pitted, drained, sour cherries
1 cup sugar
3 tbsp. cornstarch
3 tbsp water
1Combine cherries and sugar in a saucepan and bring to a boil over medium-high heat. Stir occasionally and watch carefully so the sugar doesn't burn. Make sure there is no dry sugar in the pan that has not been incorporated, or it will burn.
2As soon as the mixture boils, pour in the cornstarch solution, and stir until clear and thickened. Remove from heat. Serve warm or cold.
Sour cherries tend to have soft flesh that breaks down quickly with sugars and/or heat. Because of this, minimal heat and stirring is required for this recipe. The higher the cherries are cooked, and the more they are stirred, the more they will break down into a softer, smoother product. If there is less heat and stirring, the cherries will maintain their structure better, and be a chunkier, more rustic sauce.
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