Tart Cherry Sundae Sauce
Recipe Adapted From Cooks Country August/September 2005
This quick and easy cherry sauce is the perfect topping for pound cake, waffles, yogurt and of course ice cream! It can be made year-round with fresh or frozen tart cherries.
Servings 2 .5 Cups
Ingredients
- 2 cups pitted fresh or frozen tart cherries
- 1/2 cup sugar
- 1/4 cup light corn syrup
- Pinch table salt
- 2 tablespoons cornstarch dissolved in 1/4 cup water
Instructions
- Combine cherries and sugar in a medium-sized saucepan and let sit for about 30 minutes to allow the fruit to macerate.
- Simmer the cherries over medium heat begin they begin to soften and break down about 10 minutes.
- Remove from heat and stir in cornstarch/water mixture. Return to high heat and boil until sauce begins to thicken and coats back of a spoon, about 1 minute.
- Remove from heat and cool, the sauce will continue to thicken as it cools.
- Allow to cool at least 30 minutes. Serve at room temperature.
Notes
This sauce can be refrigerated for at least a week. The sauce is best served at room temperature, let it warm up on the counter. If the sauce is to be served warm, pour it into a medium saucepan and heat over low heat, stirring frequently, until warm and smooth. To reheat a sauce in the microwave, pour it into a microwave-safe bowl and heat, uncovered, for 20 seconds. Stir and repeat in 15- to 20-second increments until the sauce is warm and smooth. If using frozen cherries, completely thaw cherries, do not drain.