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.