Cherry Rum Sauce
Submitted by dee robin
A glossy cherry rum sauce made with dark sweet cherries, rum extract, and a squeeze of lemon. Ready in 20 minutes, it’s the finishing touch for ice cream, cheesecake, or crepes.
YIELD
4 cupsPREP
5 minCOOK
15 minREADY
20 minEvery good dessert deserves a sauce that makes it sing, and this Cherry Rum Sauce does exactly that.
Dark sweet cherries warm gently in a cornstarch-thickened syrup with rum extract and a bright hit of lemon juice.
The key is heating without boiling, so the cherries stay plump and whole instead of turning to mush.
You get four cups of glossy, ruby-colored sauce that drapes beautifully over ice cream, pound cake, cheesecake, crepes, or anything else that needs a little cherry-rum glamour.
Pro Tips
- Stir the cornstarch into cold water before heating to prevent lumps from forming
- Keep the heat gentle once the cherries go in; a hard boil will break them down
- Skip the food coloring if you prefer a more natural look; the cherries provide plenty of color on their own
Ingredients
Directions
Combine the sugar and cornstarch.
Add to the cold water and heat to thicken.
Add the dark sweet cherries and heat but DO NOT boil.
Stir in the lemon juice, rum extract and food coloring.
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