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Cherry Sauce for Pancakes or Waffles

Guest Author - Sandy Moyer

Cherry Sauce

  • 1 can sour cherries, about 2 cups
  • 1/3 cup cherry juice - drain and reserve
  • 1/3 cup sugar
  • 3 T. cornstarch
  • 1/2 tsp. almond extract
  • 1/4 teaspoon cinnamon

Preparation -
Drain juice from the canned cherries, reserving 1/3 cup. (If the can contains less than 1/3 cup juice, add water for the correct amount). Pour into a medium saucepan. Combine the sugar and cornstarch in a cup. Add the mixture to the cherry juice in the saucepan; bring to a boil over medium heat, stirring constantly until clear and thickened. Reduce heat to low. Stir in the cherries, almond extract and cinnamon. Cook until the cherries are heated through. Serve over pancakes, waffles, or ice cream.


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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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