Cherry Sauce
Submitted by rudeJARHEAD
A quick microwave cherry sauce made with dark sweet cherries, cornstarch, lemon juice, and lemon zest. Spoon over ice cream or cake in under 10 minutes.
YIELD
2 cupsPREP
15 minCOOK
10 minREADY
30 minWhen you need a gorgeous dessert sauce in a hurry, the microwave is your secret weapon.
This Cherry Sauce uses the juice from a can of dark sweet cherries as the base, thickened with cornstarch right in a microwave-safe dish.
A squeeze of lemon juice and a bit of grated lemon zest brighten everything up, and then the whole cherries go back in to warm through.
Five minutes of actual effort, two cups of glossy, spoonable sauce. Drizzle it over vanilla ice cream, angel food cake, pound cake, or cheesecake.
Kitchen Tips
- Stir the sauce at least once during microwaving so the cornstarch thickens evenly
- Don’t let it boil hard once the cherries are in; gentle heat keeps them plump
- This sauce thickens further as it cools, so pull it when it’s just slightly thinner than you want
Ingredients
Directions
Drain cherry juice into a deep, 1-quart, heat-resistant, non-metallic casserole.
Set cherries aside. Blend cornstarch into cherry juice until smooth.
Heat, uncovered, in Microwave Oven 4 minutes or until thickened and clear.
Stir occasionally. Add cherries, lemon juice and lemon peel to thickened cherry juice.
Stir to combine. Heat, uncovered, in Microwave Oven 1 minute or until sauce bubbles and cherries are hot.
Spoon over ice-cream or cake.
Comments
