Cherry Cake Sauce
From the kitchen of Roxanne
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
||Tags:||Contains nuts, Good for parties/potlucks|
1/2 cup sugar
pinch of salt
2 tablespoons cornstarch
1 cup water
cherry juice reserved from jarred cherries
1/4 teaspoon almond extract
Mix sugar, salt and cornstarch in medium sized saucepan.
Mix in cherry juice and water.
Stir constantly on medium heat.
Bring to a boil and cook for approximately 10 minutes or until it begins to thicken and no longer tastes like cornstarch.
Remove from heat.
Add almond extract.
Serve immediately over individual slices of Cherry Cake (see other recipe).
Cake does not need to be warm.
Reserve remaining sauce in refrigerator for later use. Only reheat as much as you need per serving.
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