Y’all this easy cherry topping will elevate almost any simple dessert… or make a layer cake like this one “extra”. This recipe is enough to top two 9’’ round layers of cake or 2 dozen cupcakes.
It’s also amazing on ice cream & a multitude of other things.
You can make this one year round since it utilizes tart cherries packed in water (not a sugary syrup like most). This means you don’t have to de-stem or pit any cherries. A non labor-intensive recipe for the win! Truly, it couldn’t be more simple. This also means you get to utilize the liquid from the can for extra flavor and color!
I hope y’all enjoy!
Tart Cherry Sauce
Yield: about 3 cups
(2) 14.5oz cans of Oregon brand tart cherries, preserve the liquid
3 T raw sugar, coconut sugar, or Lakanto Golden (monkfruit sweetener)
1½ T arrowroot flour
2 T water
¼ c brandy, optional
In a medium saucepan, heat sugar & liquid from the cans over a medium heat. Stir occasionally to ensure the sugar is fully dissolved. About 4-6 minutes.
Meanwhile make a slurry by stirring together arrowroot powder and water in a small bowl. Set aside.
Once a low boil occurs, reduce heat to low and stir in the brandy (optional).
Slowly pour the slurry into the heated mixture, whisking or stirring constantly.
Heat for another 1-2 minutes or until the mixture thickens significantly, enough to coat the back of a spoon.
Finally turn the heat off and gently stir in the cherries.
Allow the mixture to cool completely if you are using it to top a cake or ice cream.
Store in the refrigerator for up to a week.
Notes: To make this recipe AIP-friendly, use coconut sugar or Lakanto Monkfruit Sweetener.
About this Recipe: vegan paleo dairy free egg free AIP* coconut free nut free vegetarian gluten free
* indicates that substitutions can be made to fit this category.