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Top it all off with either black sweet or red tart freshly pitted Ontario cherries or use your prepared cherry sauce – both sweet or tart cherries will taste spectacular!
Ingredients
| Ontario Tart Cherry Sauce | ||
|---|---|---|
| 4½ cups | Ontario Pitted Red Tart Cherries with some juice | (1.125 L) |
| 1/4 cup | cornstarch | (60 mL) |
| 1 cup | white sugar* (*or to taste) | (250 mL) |
Directions
Sauce:
- Scoop cherries from the pail using a large spoon or measuring cup, trying to fill it with as many cherries as possible. Some liquid will also be captured, which is fine. Set aside ¼ cup juice.
- Simmer cherries in a saucepan with a lid over medium heat for about 10 minutes, until juices are released. Stir often. Remove from heat.
- Combine sugar and cornstarch, then mix with ½ cup cold juice that you set aside. Pour the mixture into the hot cherries and juice and stir briskly to combine. Return the pan to low heat and simmer until the sauce thickens, about 2-3 minutes. Remove from heat and let cool.
- Keep remaining sauce in covered container in the fridge and enjoy within 3 days.
Assembly:
Scoop good quality vanilla ice cream or frozen yogurt for the base, then add small bowls of your favourite toppings, such as chopped nuts, sprinkles and chocolate or caramel sauce for guests to choose from.
Try these other
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Tart Cherry Mojitos |
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Mini Black Forest Cakes |
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Cherry Cornbread |
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Cherry Kebabs |
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Ontario Nectarine and Pistachio Bread Pudding with Caramel Sauce |
