Total Time
1hr 30mins
Prep 1 hr 20 mins
Cook 10 mins

Found this in a stack of Danish recipes. Serve cold on puddings, fruit cakes, pound or other cakes.

Directions

  1. Wash and pit cherries.
  2. Cook in water to cover with cinnamon stick 1 hour.
  3. Discard cinnamon stick.
  4. Put cherries through a sieve and bring the juice to the boiling point.
  5. Soften the cornstarch with a little cold water, mix with the sugar and stir into the juice.
  6. Cook 10 to 12 minutes, stirring constantly.
  7. Remove from heat and stir in brandy.
  8. Serve cold on puddings, fruit cakes, pound or other cakes.
Most Helpful

4 5

Took some time, but the sauce was delicious. I served it over vanilla ice cream & angel food cake. I will make again after purchasing a cherry pitter!