Ingredients Jump to Instructions ↓

  1. 17 oz 483g Dark sweet cherries - undrained pitted

  2. 1 tablespoon 15ml Cornstarch

  3. 1 1/2 teaspoons 7 1/2ml Lemon juice

  4. 1 teaspoon 5ml Grated lemon peel

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 1. Drain cherry juice into a deep, 1-quart, heat-resistant, non- metallic casserole. Set cherries aside. Blend cornstarch into cherry juice until smooth.

  2. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and clear. Stir occasionally.

  3. Add cherries, lemon juice and lemon peel to thickened cherry juice. Stir to combine.

  4. Heat, uncovered, in Microwave Oven 1 minute or until sauce bubbles and cherries are hot.

  5. Spoon over ice-cream or cake. Makes 2 cups Variation: If desired, sauce may be made from canned blue- berries, strawberries, raspberries, pineapple or diced peaches. Cherries Jubilee: Heat 1/4 cup brandy in Microwave Oven in a heat-resistant, non-metallic long-handled dish or spoon 20 seconds Ignite brandy and pour over cherry sauce. Spoon over ice cream. Tip: If a heat-resistant, non-metallic spoon is not available brandy may be heated in any heat-resistant, non-metallic vessel and transferred to a long-handled ladle before igniting.


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