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Red Berry Sauce for Couer a la Creme


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Member since 2006

Serves | Prep Time 5 | Cook Time 15

Ingredients

3/4 cup sugar
2 teaspoons cornstarch
1 dash salt
1/3 cup water
4 cups fresh tart red cherries or frozen unsweetened tart red cherries, pitted


Combine sugar, cornstarch and salt in a saucepan. Stir in water. Add the cherries and cook until thick and bubbly.


Use over entire mold or on each plate individually. Makes 2-3 cups


For the sauce you could add some liqueur such as Kirschwasser, Rum, Brandy, etc. There is another sauce recipe, Bing Cherry & Raspberry Sauce, posted separately.


Pairs Well With


Notes

A dash of local for every season
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