Cherry Topping

I made this cherry topping once and served it over cheesecake ice cream and it was so good. I get grossed out now by the canned topping that is bright red and has dye in it. I just made this again to serve on top of cheesecake. This would also be delicious on top of waffles or pancakes. I used frozen cherries both times, but you can use fresh or frozen. I like to store this in a glass mason jar in my fridge.

Cherry Topping

Recipe adapted from “Vintage Kitchen Notes” Website

 

This easy cherry sauce recipe takes minutes on the stove and keeps for days in the refrigerator and frozen for at least a month. Use fresh cherries when in season, but frozen ones also work. It's great as a topping for waffles and cheesecake, and as a sauce over ice cream.

 

12 ounces whole cherries (fresh or frozen)

2 tablespoons brown sugar

2 tablespoons lemon juice

2 tablespoons water

1 teaspoon cornstarch

 

 

If using fresh cherries, wash and pit the cherries. You'll have about 1½ cups of cherries. Alternatively, use a 12-ounce bag of frozen cherries.

 

Put the cherries in a medium saucepan and add the sugar and lemon juice. Mix. 

 

Cook fresh cherries over medium heat (or frozen cherries over low heat) until it breaks a boil, stirring gently once in a while. 

 

Dissolve the cornstarch in the water until no lumps remain and drizzle over the berries. 

 

Stir constantly and cook for 1 more minute. 

 

Remove from the heat, transfer to a bowl and let cool down. 

 

Store in the refrigerator for up to a week in a glass mason jar with a tight-fitting lid or another type of airtight container. It can also be frozen for up to a month in a plastic container. Defrost at room temperature.