A dessert topping referenced in a few other recipes. A quick, non-frozen option exists in cherry pineapple sauce.
Frozen Cherry Mix
4 qts. stemmed tart red cherries
2 (1 lb. 4 oz.) cans crushed pineapple, drained
8 cups sugar
8 tsp. ascorbic acid powder
2 tsp. cinnamon (this can be reduced for our family)
1/8 tsp. ground cloves
2 (1 3/4 oz.) pkgs. powdered fruit pectin
Pit cherries and chop coarsely. (Fruit and juice should measure about 12 cups.) Drain juice from cherries to use later. Add pineapple to cherries. Combine sugar, ascorbic acid powder and spices. Add to cherries and pineapple; mix well. Let stand to dissolve sugar.
Combine pectin and cherry juice in large sauce pan. Heat to a full rolling boil; boil one minute, stirring constantly; remove from heat. Add to cherry mixture; then stir for 2 minutes. Ladle into freezer containers. Let stand at room temperature until set (about 8 to 10 hours). Freeze. Makes 10 pints.
Use slightly thawed as a topping for ice cream or cake, or as a relish to pass with baked ham or other recipes.