Cherry Topping

Cherry topping 1

This awesome cherry topping can be used on ice creams, pancakes and waffles. The recipe is from Cooking tip of the day.  I used Oregon dark sweet cherries. The sauce is a bit thin. It works well with waffles and pancakes. But if you are going to top ice creams, add an extra 1/2 tbsp of cornstarch and 1 tbsp of water to the recipe below.

The ingredients below makes 16 oz of cherry topping/sauce.


  • Canned cherries – 15oz can
  • Water – 1/3 cup
  • Sugar – 1/3 cup
  • Cornstarch – 1 tbsp
  • Water – 2 tbsps
  • Almond extract – 1/2 tsp
  • Brandy – 1 tbsp


    • Drain the cherries and pour the syrup from the can into a saucepan.
    • Chop the cherries or use them whole.
    • Mix cornstarch and 2 tbsps of water in a bowl to a lump free paste.
    • Add sugar and 1/3 cup of water to the syrup in the sauce pan.
    • Mix well and let the syrup cook on medium heat. Stir at regular intervals.
    • Let the cherry syrup boil for 2 minutes.
    • Slowly whisk in the cornstarch mixture  and let it boil for 3 minutes.
    • Turn off the heat.
    • Stir in the cherries, almond extract and brandy.
    • When the sauce cools down, transfer the cherry topping to a jar or container and refrigerate.

Cherry topping 2



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