CHERRY SAUCE
Provided by Martha Stewart
Categories Food & Cooking
Time P1D
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Drain cherries, reserving liquid. Place cherries in a heatproof bowl. Bring 2/3 cup reserved cherry liquid and sugar to a boil in a small saucepan, swirling until sugar is dissolved. Continue cooking until reduced to about 1/4 cup, about 5 minutes. Stir in liqueur, then pour mixture over cherries. Let cool completely before refrigerating, covered, at least 1 day and up to 3 days.
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jalil abdulrauf
[email protected]This sauce is so versatile. I've used it on pancakes, waffles, ice cream, and even yogurt. It's always a hit!
Jenisha Tamang
[email protected]I'm not a big fan of cherries, but this sauce was surprisingly good. I'll definitely make it again.
Stella Morris Ohaesokam
[email protected]This sauce is amazing! I used it to top my cheesecake and it was a huge hit with my friends. Thanks for sharing!
Berlin Maslinski
[email protected]I'm not sure what I did wrong, but my sauce turned out really runny. I had to add cornstarch to thicken it up.
Nonduduzo Simelane
[email protected]Not bad for a first attempt. I'll have to experiment with different types of cherries next time.
Jana Shaito
[email protected]I made this sauce for my family last night and they loved it! It was the perfect topping for our pancakes. Thanks for sharing such a great recipe!
Sujee Chellam
[email protected]Easy to make and delicious. A definite keeper!
Islam Ali
[email protected]The cherry sauce was delicious! I really liked the tartness of the cherries, and the sauce was the perfect consistency. I served it over vanilla ice cream and it was amazing!
Cornelius GT Gariseb
[email protected]I tried the cherry sauce today and I really liked it! It went great with vanilla ice cream.
Mia Davis
[email protected]This cherry sauce recipe turned out amazing! It was sweet, tangy, and had the perfect consistency. It was also incredibly easy to make - I'll definitely be making it again soon.