Description
A recipe for Cherry Orange Sauce

Ingredients

• 2 cans (15 to 16 ounces each) dark sweet cherries*
  
• Orange juice
  
• 2 tablespoons sugar
  
• 2 tablespoons cornstarch
  
• 1/4 teaspoon salt
  
• 2 teaspoons grated orange peel

Preparation
Drain cherries, set aside; reserve liquid. Add orange juice to reserved liquid to equal 2 cups. Combine reserved liquid mixture, sugar, cornstarch, salt and orange peel. Bring to boil over medium heat. Cook and stir 1 minute or until mixture thickens. Add drained cherries and heat thoroughly. Serve warm or cold over spice cake. Makes about 4 cups.

Nutrition
no information available

Serves
Makes about 4 cups.

Variations
*Four cups pitted Northwest fresh sweet cherries may be substituted. (Substitute 1 cup each orange juice and water for cherry liquid-orange juice mixture.) Combine 1 cup each orange juice and water, 1 cup fresh sweet cherries, 1/4 cup sugar, 2 tablespoons cornstarch, 1/4 teaspoon salt and 2 teaspoons orange peel. Bring to boil over medium heat. Cook and stir 1 minute or until mixture thickens. Add remaining 3 cups fresh sweet cherries; cook and stir 1 to 2 minutes or until cherries are thoroughly heated.