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Evans Cherry Drizzle Sauce

2 cups stemmed and pitted Evans cherries
¾ cup sugar (add more, depending on how sweet you like your drizzle)
3 - 4 drops of almond extract
1/4 tsp ground cinnamon
2 - 3 tbsp cornstarch

Method:


Place the cherries, sugar, almond extract and ground cinnamon in a saucepan. Place the saucepan on medium heat, stirring the mixture every so often, until the cherries release all their juices (around 10 - 12 minutes). There will be quite a lot of juice.


Gently mash the cherries up a bit, leaving a few of them whole. Taste and add more sugar if you like your drizzle sweeter.


Sprinkle over the cornstarch, and cook for an additional 5 minutes or so, until the sauce starts to thicken.


Take off the heat, and leave to cool down a bit before using. This sauce keeps well in the fridge for a few days, or you can also freeze it in small freezer-safe containers. Drizzle over ice creams, cakes or even cereal or porridge.


Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise

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