Note: This is a sponsored post. I was compensated by Market Street in return for this post, but all thoughts and opinions are my own.
I love some fresh cherries in the spring and summer months. They are something that my mom always would buy for us in the spring and summer months. I know they are also one of my Dad’s favorites!
Here in Texas, Market Street is now stocking California Cherries. These are great for snacking on, adding into your fruit salads or even baking with. I haven’t used fresh cherries that often for baking, honestly, so I thought I would try a simple recipe that is a great addition to any dessert!
Simple Cherry-Orange Sauce
Served with Angel Food Cake
Angel Food Cake
2 Cups of Fresh Cherries (pitted)
3 TBSP Orange Juice
1 TBSP Butter
3 TBSP Sugar
2 TSP Cornstarch
How to Make:
STEP ONE: Pit all the Cherries. The easiest way I have found to do this, if you don’t have a cherry pitter, is to stick a chopstick or something similar through where the stem was and it will push the pit right out!
STEP TWO: Put all of the pitted cherries into a saucepan on a medium temperature.
STEP THREE: Add in the orange juice, butter, sugar and cornstarch.
STEP FOUR: Bring mixture to a boil, stirring occasionally, for 3 minutes.
STEP FIVE: Reduce temperature to low and let simmer for 3 more minutes. Stir occasionally as well.
STEP SIX: Remove from heat and chill for 30 minutes. Serve over a slice of Angel Food Cake. Add Whipped Cream if desired!
This is a great dessert for a warm summer evening or even an easy weekday dessert when you feel like a fresh, sweet treat! If you live in Texas, you can find some great quality Cherries at your local Market Street!