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!
The brand of cherries that work best in this recipe can be found at many grocers, Amazon, or Walmart.
I hope y’all enjoy!
Tart Cherry Sauce
Yield: about 3 cups
Ingredients:
(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
Process:
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.