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*Feel free to use less sugar, to suit your taste preferences.
Ingredients
| Ontario Red Tart Cherry Sauce | ||
|---|---|---|
| 4½ cups | Ontario Pitted Red Tart Cherries with some juice | (1.125 L) |
| 1/4 cup | cornstarch | (60 mL) |
| 1 cup | white sugar* | (250 mL) |
Directions
- 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 1/2 cup juice.
- Simmer cherries in a saucepan with a lid over medium heat for about 10 minutes, until juices are released. Stir often. Remove from heat.
- Combine sugar and cornstarch, then mix with 1/2 cup cold 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 2-3 minutes. Remove from heat and let cool.
- Generously top pre-made fresh or frozen plain cheesecake with cooled cherry sauce. If using frozen cheesecake, defrost before adding the topping.
- Keep remaining sauce in covered container in the fridge and enjoy within 3 days.
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