Oregon cherry sauce served atop New York Cheesecake with gluten free crust
Makes: 1 – 2 cups
Prep Time: 20 minutes
Total Time: 1 hour
This simple cherry sauce is awesome with cheesecake or served over vanilla ice cream, lemon pound cake – you name it. Eat with a spoon if you want! A simple way to enjoy the bounty of Oregon fruits and keep it gluten free, too. Enjoy!
3 cups fresh Oregon cherries, stems and pits removed
1/2 cup sugar
2 Tablespoons Kirsch, if using
2 cups water
1 Tablespoon corn starch, dissolved in 1/4 cup cool water
1. Cook Cherries: In a small saucepan over medium high heat bring cherries, sugar, kirsch and water to a boil, stirring often. Reduce heat to simmer and cook cherries, stirring often, for about 20 to 30 minutes, reducing by about half.
2. Thicken Sauce: When liquid is reduced by half, remove from heat and add the corn starch and water mixture. Stir together to combine. As cherries cool, they will thicken.
3. Cool & Refrigerate: Let cool for about 10 minutes, then cover and chill in the refrigerator until ready to use, at least 30 minutes. Enjoy!
