Cherry Sauce

Cherry Sauce
Staff Writer
Desserts Required

Summer's produce brings us many beautiful things — from zucchini and corn to ripe and vibrant tomatoes. Another thing you'll find during the summer are fresh cherries, and this is a sweet way to put them to good use. You won't want to enjoy vanilla ice cream without this sauce after trying it. 

10
Servings
96
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2  Tablespoon  cornstarch
  • 2  Tablespoons  unsalted butter
  • Vanilla ice cream, for serving
  • 1 3/4  Pound  pitted cherries
  • 1/4  Cup  heavy cream
  • 1 1/2  Teaspoon  cognac
  • 1 1/2  Teaspoon  heavy cream
  • 1/4  Cup  plus 1 tablespoon water, divided

Directions

Dissolve the cornstarch with 1 tablespoon water. Set aside.

Melt the butter in a large sauté pan. Add the cherries, cornstarch, ¼ cup of water, and the heavy cream. Bring to boil. Lower the heat and add the cognac. Cover and simmer until the cherries soften, about 8-10 minutes.

Remove the lid and stir until the mixture thickens. Transfer to a serving bowl and spoon over vanilla ice cream and enjoy.

Nutritional Facts

Total Fat
2g
3%
Sugar
13g
14%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Carbohydrate, by difference
20g
15%
Protein
1g
2%
Vitamin A, RAE
23µg
3%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
20mg
2%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
9µg
2%
Iron, Fe
1mg
6%
Magnesium, Mg
10mg
3%
Niacin
1mg
7%
Phosphorus, P
27mg
4%
Selenium, Se
1µg
2%
Sodium, Na
32mg
2%
Water
70g
3%

Cherry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cherry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.