Quick Cherry Sauce

Quick Cherry Sauce

2 Reviews
From: EatingWell Magazine, February/March 2006

Frozen pitted cherries make this luscious sauce a snap to make. Try substituting frozen raspberries if you prefer.

Ingredients 24 servings

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Original recipe yields 24 servings
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  • 2 10-ounce bags frozen pitted cherries, preferably sour cherries
  • ⅔ cup sugar
  • ⅔ cup plus ¼ cup water, divided
  • 2 tablespoons cornstarch
  • ¼ cup lemon juice, juice

Preparation

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  1. Bring cherries, sugar and ⅔ cup water to a boil in a medium saucepan over medium-high heat, stirring often. Stir ¼ 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.

Nutrition information

  • Serving size: about 2½ tablespoons
  • Per serving: 36 calories; 0 g fat(0 g sat); 0 g fiber; 9 g carbohydrates; 0 g protein; 2 mcg folate; 0 mg cholesterol; 8 g sugars; 6 g added sugars; 206 IU vitamin A; 1 mg vitamin C; 4 mg calcium; 0 mg iron; 1 mg sodium; 32 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: Per 2 servings: ½ other carbohydrate

Reviews 2

July 20, 2017
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By: Realitywoman
Thank you EatingWell User for the tip. I had already reduced the sugar because the cherries are sweet. Started to add the full lemon and then saw your review . .added less than half the amount and so glad I did. I can still taste the lemon but nothing like it would have been. The lemon is basically a pectin and a anti-bacteria agent. But if you are eating it within days, no need for all that lemon. Thanks again.
December 09, 2012
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By: EatingWell User
Quick sauce, too lemony I would cut the lemon juice by half next time. It completely overpowered the cherries. But, my kids loved it and we enjoyed the sauce as an alternative to syrup on waffles. Yummy! Pros: quick and easy Cons: too much lemon
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