Holiday Dessert Cherry Sauce

This is an easier version of Cherries Jubilee. It's supreme served warm over vanilla ice cream.

Ingredients

1 can (16 ounces) red tart pitted, water packed cherries, drain and reserve juice
3/4 cup reserved cherry juice
1 tablespoon cornstarch
3 tablespoons GOLDEN BLOSSOM HONEY
1/8 teaspoon almond extract

Directions

Dissolve cornstarch in 1/4 cup of reserved cherry juice. Whisk until smooth. Set aside.

In a small saucepan, combine remaining juice and honey. Gradually add cornstarch mixture. Continue stirring until thickened, about 5 minutes. Add cherries.

Remove from heat. Stir in almond extract.

Serve warm over ice cream, pound cake or even pancakes.


golden blossom honey product