Red Berry Sauce for Couer a la Creme
- Cooking Time: 15
- Preparation Time: 5
- 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.