Wednesday, 17 June 2015

Cherry sauce

1 can or 500gm fresh cherries or pitted red cherries
1/4 cup granulated sugar
2 tablespoon cornstarch
1/4 tablespoon cornstarch
1 tablespoon lemon juice
1/2 cup water

Wash and deseed the cherries. Add cherries and little bit of water in a blender and blend them. After few minutes,strain the juice with a strainer.
In a bowl mix cornstarch with lemon juice and whisk it well until it becomes smooth.
In a saucepan add granulated sugar, cherry juice and water. Bring it to a boil over medium heat and keep stirring.Cook until the liquid has thickened.
Serve warm