Cherry Ice Cream Sauce
Serve this sweet cherry dessert topping on ice cream, yogurt, pancakes, waffles, bread pudding or cake.
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 (1.75-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.