Cherry Sauce

Oxmoor House
about 2 cups


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1 tablespoon butter or margarine, softened
1 cup sugar
1 (16-ounce) can pitted tart cherries, undrained
3 tablespoons cornstarch


Cream butter in a small saucepan; gradually add sugar, beating well. Drain cherries, reserving juice. Combine cherry juice and cornstarch, stirring until smooth. Add cherry juice mixture and cherries to sugar mixture; bring to a boil. Reduce heat; simmer, stirring frequently, until mixture thickens.

Created date

February 2010