Cherry Sauce

Oxmoor House
2 cups

Ingredients

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1 (16 1/2-ounce) can Bing cherries in heavy syrup, undrained
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
2 tablespoons red wine vinegar
2 tablespoons lemon juice

Preparation

Drain cherries, reserving 2/3 cup syrup; set aside. Combine sugar, cornstarch, and salt in a small saucepan; gradually stir in reserved syrup. Cook over medium-high heat, stirring constantly, until thick and bubbly. Stir in cherries, vinegar, and lemon juice; cook until heated.

Created date

October 2003