Cherry sauce is an American ice cream parlor favorite, especially in areas where immigrants from northern Europe settled, like the midwest. Warmed cherry sauce over cold ice cream is as American as, well, apple pie.
- Medium saucepan
- 15 oz Jar or can pitted cherries
- ½ cup Sugar
- 2 tsp Vanilla paste (Sub: 1 vanilla bean, scraped)
- 2 cup Water
- 2 tbsp Cornstarch
- Drain cherries and save liquid separately. Pour drained liquid from cherries into a cup. Complete remaining water measurement with water, Pour liquid into a medium saucepan along with cherries, vanilla, and sugar. Bring to a boil and the reduce a simmer for 10 – 15 minutes. Combine cornstarch with an equal amount of water and stir into cherry sauce. Continue cooking until the sauce has thickened. Serve warm by spooning over a bowl of iced cream or rice pudding, or in a separate dish.
- Cherry sauce may be stored in an airtight container for a few days in the refrigerator or indefinitely in the freezer.