Cherry Ice Cream Sauce
Servings 6 half-pints
Ingredients
- 4 cups cherries halved and pitted Northwest fresh
- 2 1/2 cups sugar
- 1/2 cup corn syrup
- 1/4 cup lemon juice
- 1 cup water
- 1 pkg fruit pectin powdered (1.75-oz)
Instructions
- 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.
Notes
Serve this sweet cherry dessert topping on ice cream, yogurt, pancakes, waffles, bread pudding or cake.