tip

 *Black sweet cherries are naturally sweet. Feel free to use less sugar, to suit your taste preferences

Ingredients

Directions

 Sauce:

1. 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 (60mL) juice.
2. Simmer cherries in a saucepan with a lid over medium heat for about 10 minutes, until juices are released. Stir often. Remove from heat.
3. Combine sugar (if used) and cornstarch, then blend with  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 minutes. Remove from heat and let cool.
4. Keep remaining sauce in covered container in the fridge and enjoy within 3 days.
    

Option 1:

1. Simply top mini brownies with 1 tsp ( 5mL) each cream and cherries.

Option 2:

1. Cut mini brownies into two layers.
2. Fill middle with cherry sauce and add whipped cream to the top of the “cake”. Top with one cherry for effect.