Fresh Northwest Sweet Cherry Sauce
Excellent topping for pound cake, cheesecake, ice cream and waffles!
4 cups fresh Northwest Sweet Cherries, pitted and halved
2 1/2 cups sugar
1/2 cup light corn syrup
1/4 cup lemon juice
1 cup water
1 package powdered fruit pectin
Combine cherries, sugar, corn syrup and lemon juice. Let stand 30 minutes, stirring occasionally. Combine water and pectin in a small saucepan. Bring to boiling and boil for 1 minute. Pour over cherry mixture. Stir until sugar completely dissolves; about 3–4 minutes. Pour cherry mixture into clean jars or freezer containers and cover tightly. Let stand at room temperature 24 hours. Store up to 3 weeks in a refrigerator or 1 year in the freezer. Yields about 5 cups.
