A delicious Cherry Sauce perfect for serving over cakes, ice cream, and desserts!
Place the package of frozen cherries in the refrigerator to thaw overnight. Alternatively, allow to thaw on the countertop at room temperature, 1 1/2 - 2 hours. Transfer to a colander and drain.
Combine cherries, sugar, lemon juice, almond extract, and salt in a small saucepan over med-high heat. Stir, and allow to rapidly simmer for 10 minutes. Using the back of a wooden spoon, crush the cherries.
In a small bowl, whisk together the cornstarch and 2 tablespoons of water. Add the mixture to the cherries, reduce the heat to medium-low and stir for 2 minutes. Remove from the heat and allow to cool. Makes about 1 cup.
The Anthony Kitchen