Cherry Sauce

“Delicious on cheesecake with friends last night!Added some extra cornstarch to thicken it more.It was a hit!”

“It had an overall good taste but I can’t give it 5 stars because no matter how long I let it cook it got bubbly but never thick at all.”

“Used Splenda, thickened with Guar Gum, and added a tsp of Almond Extract.Was the hit of the pork roast.”

“I love easy AND delicious recipes and this one falls into that catogory.It was excellent on ice cream and cheescake, just okay on the pound cake.I’ve already added it to the family cookbook, thanks Karen!”

“it took me 45 minutes to pit 4 cups of cherries 🙂 good sauce though. I added rum”

“Wonderful, simple sauce!We cut the recipe in half and used frozen cherries to make a sauce for some dessert crepes.Really yummy.Definitely a recipe we will revisit sometime in the very near future.Thank you Karen!”

“Very simple and great sauce!I baked some tofu in the oven (extra firm, cut into 1/2-inch cubes, baked on a slightly greased cookie sheet with rims at 375 degrees F for 30 minutes, flipping the cubes once halfway through cooking time) and served in with the sauce and cherries poured all over.Perfection!”

“This is truly delicious! I halved the recipe (I only had 2 cups of cherries left) and we enjoyed it on vanilla ice cream. Perfect, thanks!”

“Original review, March 3, 2006: Excellent! Very easy to make and so much better than canned cherry syrup. I used frozen dark sweet cherries and it turned out beautifully. Thanks Karen! Updated: I have made this several times now. We usually use it over ice cream but I’ve also served it over Recipe #8166, which is also excellent. BTW, The first time I made it I asked DH if he wanted any on his ice cream. He was thinking I had made some kind of cherry flavored syrup and asked to see it. When I show it to him he replied, “Oh I see it!! Pour it upon it!!” So in our family this sauce is always referred to as “Pour it upon it!” :)”

“I have to admit, I ate most of this from the bowl with a spoon. I used dark sweet cherries and Splenda and served it warm over chocolate angelfood cake. This recipe chenged my mom’s mind about fruit sauces (she had a bad experience with strawberry shortcake as a chld and almost wouldn’t try this). To top it all off, it loked beautiful too, a decadent dark purple. Thanks Karen!”

“I will never buy cherry pie filling again!I love the taste of fresh/frozen tart cherries and this sauce was perfect!I even substituted 1/2 Splenda for the sugar.”

“Perfect and I used Splenda.I froze 6oz servings to be used on Steve G’S Protein Pancakes #14344 this winter.Yum.Thanks, Karen.”

“Not bad on duck either.”