Quick Cherry Sauce

Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Katie Webster
Source: EatingWell Magazine, February/March 2006

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Recipe Summary

total:
15 mins
Servings:
24

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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Nutrition Facts

Serving Size: about 2 1/2 tablespoons
Per Serving:
36 calories; protein 0.2g; carbohydrates 9g; dietary fiber 0.4g; sugars 7.8g; fat 0.1g; vitamin a iu 205.7IU; vitamin c 1.4mg; folate 1.7mcg; calcium 3.6mg; iron 0.1mg; magnesium 2.4mg; potassium 32.1mg; sodium 0.6mg; added sugar 6g.
Exchanges:

Per 2 servings: 1/2 other carbohydrate

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Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 4 stars
12/09/2012
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 Read More
Realitywoman
Rating: 5 stars
07/20/2017
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. Read More
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