Cherry Sauce

Patsy Fowler


this is a good one


★★★★★ 1 vote



  • 1/2 Tbsp
  • 1/4 c
    plus 1 tablespoon water, divided
  • 2 Tbsp
    butter, unsalted
  • 1 3/4 lb
    pitted cherries about 4 pounds whole
  • 1/4 c
    heavy cream
  • 1 1/2 tsp

How to Make Cherry Sauce


  1. Dissolve cornstarch with 1 tablespoon water. Set aside. Melt butter in a large saucepan. Add cherries, cornstarch, 1/4 cup water and heavy cream.
  2. Bring to a boil. Lower heat and add cognac. Cover and simmer until cherries soften 8-10 minutes.
  3. Remove lid and stir until mixture thickens. Transfer to serving bowl. Spoon over ice cream.
  4. Not put cherries into a large plastic bag. The mess is self contained in the bag.

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About Cherry Sauce

Course/Dish: Other Sauces
Other Tag: Quick & Easy

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