Red Berry Sauce for Couer a la Creme
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.