Wednesday, April 15, 2009

Cherry Ice Cream Sauce

Since we love cherries and ice cream at our house, this cherry sauce for ice cream is delicious. It's modified from a Pillsbury recipe that originally called for brandy.... we haven't tried that yet, but I'll put those directions below for your enjoyment.

Cherry Ice Cream Sauce

1 can cherries (or, you can make your own), or use fresh cherries, about 2 C
1/4 C orange juice
1 T cornstarch
1/4 C sugar
(2 T brandy, if desired)

Drain liquid from cherries into a measuring cup. Add enough orange juice to equal 1 C (this is usually about 1/4 C). Set cherries aside.

In a 1-quart sauce pan, mix cherry liquid, cornstarch and sugar until smooth.

Cook over medium heat until mix comes to a boil, stirring constantly. Remove from the heat.

Stir in brandy and cherries. Serve warm (or cold) over ice cream.

We often make just 1 C of sauce -- with a handful of cherries, a few T of orange juice, a dash of sugar and some cornstarch, since we like the sauce best when it's warm and fresh!

1 comment:

  1. I'm making this right now except I had to make some changes. If it turns out okay, I'll post what I did.


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