Shelly's Recipe

CHERRY SAUCE

Category: Dessert Sauces

Look for the cherries to begin to break down before adding the cornstarch.

2 (15-ounce) cans pitted Bing cherries , drained
1/2 cup sugar
1/4 cup light corn syrup
1 tablespoon lemon juice
Pinch table salt
2 teaspoons cornstarch dissolved in 1 tablespoon water

Bring cherries, sugar, corn syrup, lemon juice, and salt to boil in medium saucepan over medium-high heat. Simmer until cherries begin to break down, about 10 minutes. Remove from heat and stir in cornstarch mixture. Return to high heat and boil until sauce coats back of spoon, about 1 minute. Remove from heat and cool until sauce begins to thicken, at least 30 minutes. Serve at room temperature. Makes 2 1/2 cups