Kirschsosse (Cherry Sauce)
At a Glance
- Prep
- 20 minutes
- Cook
- 15 minutes
- Total
- 35 minutes
- Servings
- 1 1/2 cups sauce
Categories
- Dessert Sauce
- Austrian
- German
- Simmered
- Easy
- Cherries
Dietary
- Vegetarian
Allergens
- Milk
- Tree nuts
The wine-like flavor of cherry in a spicy sauce. Traditionally served with Dampfnudeln or Steamed Sweet Dumplings. Could go over any bread like dessert or cooled down as a jam. Recipe dates from the mid 1960's and comes from my grandmother's recipe box.
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Equipment
Covered saucepan, saucepan, sieve, mixing bowl
Ingredients
- 1 (16 ounce) can cherry pie filling
- 2 whole cloves
- 2 teaspoons cinnamon
- 4 teaspoons sugar
- 4 teaspoons cornstarch
- 1/4 teaspoon salt
- 3 1/2 tablespoons corn syrup
- 4 teaspoons butter
- 1 1/2 teaspoons lemon juice
- 1 teaspoon almond extract
Instructions
Simmer in a covered saucepan the cherry filling, cloves and cinnamon for 5 minutes.
Remove from the heat, remove the cloves and sieve mixture over another saucepan. Force cherries through and set aside the cherry mixture.
Mix together in a bowl the sugar, cornstarch, and salt. Mix until smooth.
Add 4 tsp cold water and the corn syrup. Mix until smooth.
Add sugar mixture to hot cherry mixture. Bring to a boil and boil for 3 minutes stiring gently.
Remove from heat and mix in remaining ingredients.
Serve hot.
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