Sweet Cherry Dessert Sauce
- 1 pound pitted cherries
- ⅓ cup sugar
- ¼ cup kirsch or cherry brandy
- 2 tablespoons minced crystallized ginger
- 2 (¼-inch thick) lemon slices, seeded
- 1 tablespoon cornstarch dissolved in 1 tablespoon water
- Combine the cherries, sugar, brandy, ginger and lemon slices in a medium saucepan over medium heat. Bring to a boil, reduce heat to low, and simmer 10 to12 minutes or until slightly thickened.
- Remove the lemon slices and discard. Stir in the cornstarch mixture. Cook and stir until thickened, about 5 minutes. Cool completely.
Note: Store leftovers in the refrigerator.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/cheers-for-cherries/
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