Sour cherry sauce
Tart and sweet Russian sour cherry sauce for blintzes, cake, pancakes, or just to eat with a spoon.
Servings 4 servings
Ingredients
- 1 cup 300 g sour cherries, pitted - fresh, canned or jarred all work
- ¼ cup sour cherry juice or water
- 2 TBs sugar 3 TBs if using water
- 1 teaspoon cornstarch
Instructions
- Pour juice or water into a heavy saucepan. Add sugar and cornstarch and whisk until smooth. Bring to a boil over moderate heat and cook until slightly thickened, about a minute. Stir cherries and let cool.