Cherry Sauce

Name: Cherry Sauce
Ingredients: 1/2 Tbsp cornstarch; 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 cognac

By Patsy Fowler
@hellchell1

this is a good one

Rating:

★★★★★ 1 vote5

Comments:

2 Comments

Ingredients

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1/2 Tbsp

cornstarch
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

cognac

How to Make Cherry Sauce

Step-by-Step

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

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