Name: Kirschsosse (Cherry Sauce)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 1/2 cups sauce
Cuisine: Austrian, German
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

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Kirschsosse (Cherry Sauce)

At a Glance

Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Servings: 1 1/2 cups sauce

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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