Serve this sweet cherry topping on ice
cream, yogurt, pancakes, waffles, puddings or cake.
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
- Combine cherries, sugar, corn syrup and
lemon juice. Let stand 30 minutes; stir occasionally.
- Combine water and pectin; bring to boil
and boil hard 1 minute. Pour over cherry mixture; stir about
3 minutes.
- Pour into clean containers; cover with
tight-fitting lids. Let stand at room temperature until cool.
Freeze.
Makes 6 half-pints.
Recipe provided courtesy Washington State Fruit Commission.
