Cherry Sauce
Yield
2 cupsPrep
15 minCook
10 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 17 | ounces |
dark sweet pitted cherries
undrained |
* |
| 1 | tablespoon |
cornstarch
|
|
| 1 ½ | teaspoons |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 491.3 | ml/g |
dark sweet pitted cherries
undrained |
* |
| 15 | ml |
cornstarch
|
|
| 7.5 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
Directions
Drain cherry juice into a deep, 1-quart, heat-resistant, non-metallic casserole.
Set cherries aside. Blend cornstarch into cherry juice until smooth.
Heat, uncovered, in Microwave Oven 4 minutes or until thickened and clear.
Stir occasionally. Add cherries, lemon juice and lemon peel to thickened cherry juice.
Stir to combine. Heat, uncovered, in Microwave Oven 1 minute or until sauce bubbles and cherries are hot.
Spoon over ice-cream or cake.
