1½ cups canned cherries, plus ½ cup syrup from the can
½ cup granulated sugar
1 tbsp cornstarch, dissolved in ¼ cup water
1 tbsp lemon juice, freshly squeezed
1 tbsp butter
½ tsp quality pure almond extract
In a saucepan, add the cherries and the syrup along with the sugar, butter, and lemon juice. Then, bring to a boil.
Stir in the cornstarch mixture, whisking constantly for about 1 minute until the mixture starts to thicken.
Remove from the heat and stir in the almond extract.
Cool to room temperature, place inside a glass mason jar or an airtight container, and store in the refrigerator until you’re ready to use your cherry sauce.
This recipe makes 2 ½ cups of cherry sauce. You can also use pitted fresh or frozen cherries of the same measurement in our recipe ingredients. Just remember to add ½ cup of water when bringing the mixture to a boil. Then, reduce the heat and simmer for another 3 minutes. From here, you can proceed to stir in the cornstarch mixture as mentioned in our recipe instructions. For vegans, you can use vegan butter in making this recipe. Storing this in the fridge can make it last for up to a week.
Sugar: 13g
:
Calcium: 6mg
Calories: 101kcal
Carbohydrates: 23g
Fat: 1g
Fiber: 1g
Iron: 1mg
Potassium: 48mg
Protein: 1g
Saturated Fat: 1g
Sodium: 20mg
Vitamin A: 406IU
Vitamin C: 2mg
