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
  1. Combine sugar, cornstarch and salt in a saucepan. Stir in water. Add the cherries and cook until thick and bubbly.
  2. Use over entire mold or on each plate individually. Makes 2-3 cups
  3. 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.