QUICK CHERRY SAUCE
2 bags (10 ounces each) frozen pitted cherries, preferably sour cherries
2/3 cup sugar
2/3 cup plus 1/4 cup water, divided use
2 tablespoons cornstarch
1/4 cup lemon juice
Bring cherries, sugar and 2/3 cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir 1/4 cup water and cornstarch in a small bowl until smooth and stir into the boiling cherry mixture.
Return to a boil, stirring constantly; cook until thickened, about 1 minute.
Remove from heat and stir in lemon juice.
Makes 4 cups, for 24 servings
Source: Eating Well magazine |