Cherry sauce is great for a cake topping (especially for chocolate cakes, like this vegan chocolate cake), ice-cream sauce or, if you are feeling daring - a lovely tangy accompaniment to pork tenderloin (for this I would remove the sugar in the below recipe).
What You'll Need:
- Heavy-bottomed sauce pan
- 2 cups of seedless frozen cherries
- 1/3 cup of sugar (I used a xylitol-based sweetener instead)
- 2/3 cup water and 1/4 cup of water
- 2 Tbps cornstarch
- 1 tsp freshly squeezed lemon juice
- Ensure your cherries are pitted
- Place your thawed berries into your saucepan
- Pour in 2/3 cups of water
- Stir until boiling
- In a small measuring cup, pour in your 1/4 cup of water and stir in your cornstarch
- Pour your cornstarch and water mixture into the boiling cherries
- Stir rapidly as the sauce will thicken instantly
- Pour in your lemon juice
- Reduce the heat and stir for another 2-3 minutes or until desired thickness is achieved
- Let cool
- Easy as that
The STEWART SCORE
Appearance: 1 - it looks like a crime scene
Taste: 2
Ease: 2
