Sweet Cherry Sauce | Recipe

A simple and easy cherry sauce featuring cherries, lemon and almond extract.

Sure, pound cake is absolutely scrumptious on its own, but sometimes, when I'm feeling uber self-indulgent, I'll whip together this super simple cherry topping. It's just absolute perfection. The cherries lend to it a natural sweetness, counterbalanced by the welcomed acidity of freshly squeezed lemon. Throw in some almond extract and teensy bit of time on the stove and we've got ourselves a cherry sauce fit for a king...or queen...or, ya know...a food blogger. Ok, so what I'm really trying to say is this sauce is a decadent treat to be enjoyed by all.

Ingredients:

1 pound frozen sweet cherries, thawed

1/4 cup granulated sugar

Juice of half a lemon

1/2 teaspoon almond extract

Pinch of fine sea salt

1 teaspoon cornstarch

2 tablespoons water

Method:

Place the package of frozen cherries in the refrigerator to thaw overnight. Alternatively, allow to thaw on the countertop at room temperature, 1 1/2 - 2 hours. Transfer to a colander and drain. Combine cherries, sugar, lemon juice, almond extract and salt in a small saucepan over med-high heat. Stir, and allow to rapidly simmer for 10 minutes. Using the back of a wooden spoon, crush the cherries.

In a small bowl, whisk together the cornstarch and 2 tablespoons of water. Add the mixture to the cherries, reduce the heat to medium-low and stir for 2 minutes. Remove from the heat and allow to cool.

Spoon over pound cake, toast, use as filling between cake layers and even in TAK's Cherry Heart Hand Pies. Enjoy!

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