Cherry Sauce -

Cherry Sauce

Ingredients

Makes 3 pints (2 cups)

17 oz. can stoned black cherries
1 tablespoon cornflour (cornstarch)
1½ teaspoons lemon juice
1 teaspoon grated lemon peel

Method

Drain the cherry juice into a large heat resistant bowl. Set the cherries aside. Blend the cornflour into the juice until smooth.

Cook uncovered on HIGH for about 4 minutes until thickened and clear. Stir occasionally to prevent lumps forming. Add the cherries, lemon juice and peel and stir well.

Continue cooking for about 1 minute until the sauce bubbles and the cherries are hot. Spoon over ice cream or cake.

Related food category:

• Sauces and Preserves