Cherry Syrup for Gluten Free Pancakes
I get asked all of the time what I do with tart cherries. Honestly, I will happily warm them up with a little sugar and eat a whole bowl full of them, but I try not to be so indulgent. The bulk of our cherries get tossed into fruit smoothies, but tart cherry syrup over gluten-free pancakes is for sure the family-favorite!
You can make this from frozen or canned cherries, sweet cherries, or my favorite fresh, tart cherries. Fresh cherries need pitted before you do anything with them. My favorite method for tender, tart cherries is an open paper clip. I learned this from my friend Laurie at Common Sense Homestead and have used it ever since.
Cherry Syrup Recipe
Once the cherries are pitted the process is really fast and easy for making cherry syrup.
Step 1: Start with a heavy-bottomed pan, preferably one that is insulated. Add 2 cups of fresh cherries and 1/2 cup of water, set aside and mix up the sugar and starch.
Step 2: Mix 1/2 – 1 cup of sugar and 1 tablespoon of potato (or other) starch. Pour over cherries.
Step 3: Place on medium to medium-high heat and bring to a boil. As soon as it boils, remove from heat and allow to cool. The longer it rests the more it will gel and thicken.
Our favorite cherry syrup variations
Cherry with Almond Extract: Stir in 1/4 teaspoon almond extract when you remove syrup from the heat.
Cherry, Rhubarb: Use 1 cup cherries and 1 cup rhubarb instead of 2 cups of cherries.
Raspberry, Cherry: Use 1 cup raspberries and 1 cup cherries instead of 2 cups of cherries.
Ways that we use cherry syrup
Dairy-free ice cream topping
Leftovers (are there really any leftovers?) can be used with other fruit for cobbler fillings.
Fresh Cherry Syrup
My favorite way to use tart cherries
- 2 cups Tart cherries
- 1/2 cup water
- 1 cup sugar
- 1 Tablespoon Potato starch
- 1/4 teaspoon almond extract optional
Start with a heavy-bottomed pan, preferably one that is insulated. Add 2 cups of fresh cherries and 1/2 cup of water, set aside and mix up the sugar and starch.
Mix 1 cup of sugar and 1 tablespoon of potato (or other) starch. Pour over cherries.
Place on medium to medium-high heat and bring to a boil. Once it reaches a boil, remove from heat.
If you are using the optional almond extract:
Stir in 1/4 teaspoon almond extract when you remove syrup from the heat.
Allow syrup to cool. The longer it rests the more it will gel and thicken.
Serve over Melanie's Gluten and Diary free pancakes or waffles
Leftovers can be stored in the fridge or frozen for use later. Do not can this syrup.
What is your favorite way to use syrup?