Cherry-Walnut Sauce
Cherry-Walnut Sauce for Ham
2 cups canned sour cherries in water, liquid reserved. [I used 2 15-oz cans and ended up a little over 2 cups, worked fine]
2 tb cornstarch
1/3 cup sugar
1/8 ts salt
2 tb lemon juice (about half a largeish lemon)
1/3 cup broken walnut meats
Pour liquid from cherries into a saucepan. Add cornstarch, sugar, salt and lemon juice, stir well to mix, and cook over medium heat, stirring until thick and clear. Add nuts and cherries. Bring to a boil, check to see if it needs salt or a little extra lemon juice, and serve hot.
This would probably go well with lamb or duck as well.
I hadn't made this in ages and figured this was as good a time as any to try it again. Delicious and easy.
2 cups canned sour cherries in water, liquid reserved. [I used 2 15-oz cans and ended up a little over 2 cups, worked fine]
2 tb cornstarch
1/3 cup sugar
1/8 ts salt
2 tb lemon juice (about half a largeish lemon)
1/3 cup broken walnut meats
Pour liquid from cherries into a saucepan. Add cornstarch, sugar, salt and lemon juice, stir well to mix, and cook over medium heat, stirring until thick and clear. Add nuts and cherries. Bring to a boil, check to see if it needs salt or a little extra lemon juice, and serve hot.
This would probably go well with lamb or duck as well.
I hadn't made this in ages and figured this was as good a time as any to try it again. Delicious and easy.