Sweet and Sassy Cherry Sauce

Sweet and Sassy Cherry Sauce

Use this sauce with blintzes, over a slice of pound cake, or as a topping for frozen yogurt. Recipe from the Cherry Marketing Institute.2 cups pitted, sweet cherries

• 2 Tbsp sugar
• 2 Tbsp water
• Pinch of salt (1/8 tsp)
• 2 Tbsp fresh lemon juice
• 1/2 tsp freshly grated lemon rind
• 1 Tbsp Kirsch (or 1 tsp cherry flavoring)

Place cherries, sugar and water in a medium saucepan. Simmer for 4 minutes. Using a slotted spoon, remove the cherries and set aside.

Dissolve the 2 Tbsp cornstarch in 2 Tbsp cold water. Bring the syrup to a boil and stir the cornstarch mixture into the boiling juice, stirring as it thickens. Add salt, lemon juice, lemon rind and Kirsch. Cook, stirring occasionally for 7 minutes.

Return the cherries to the syrup and cook for 3 minutes more. Remove from heat and pour into a sterile jar. Syrup may be stored for up to 2 weeks in the refrigerator. Yield: 2 cups.

Per 2 Tbsp Serving: 45 Cal; 00 g Fat; 10 g Carb; 00mg Cholesterol; 22 mg Sodium. Exchanges: 1/2 Fruit.