CHERRY SAUCE
Makes about 1 cup.
1 cup frozen dark sweet Northwest cherries
1/4 cup each lemon juice and water
2 tablespoons packed brown sugar
3/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1-1/2 teaspoons cornstarch
1 tablespoon water
Remove stems from cherries.
Combine all ingredients except cornstarch and water.
Cover and simmer gently 5 minutes.
Snip cherries with scissors and remove pits with a fork.
Combine cornstarch and water; stir into cherry mixture.
Cook and stir until thickened.
Nutritional Analysis Per Serving: 92 Cal., 1.0 g pro., 0.2 g fat (2% Cal. from fat), 23.2 carb., 0 mg chol., 0.58 g fiber and 3 mg sodium.
Northwest Cherry Growers
dessert sauces, cherries
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