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Cherry Ice Cream Sauce

4 cups halved and pitted Northwest fresh sweet cherries
2 1/2 cups granulated sugar
1/2 cup light corn syrup
1/4 cup lemon juice
1 cup water
1 (1 3/4 ounce) package powdered fruit pectin

1. Combine cherries, sugar, corn syrup and lemon juice. Let stand 30 minutes; stir occasionally.
2. Combine water and pectin; bring to boil and boil hard 1 minute. Pour over cherry mixture; stir about 3 minutes.
3. Pour into clean containers; cover with tight-fitting lids. Let stand at room temperature until cool. Freeze.

Makes 6 half-pints.

Serving Tips: Serve on ice cream, yogurt, puddings or cake.

Recipe provided courtesy Washington State Fruit Commission.