Tart Cherry Sauce over 4th of July Shortcakes
2 c tart cherries pitted.
1/3 c sugar
2 t lemon juice
1/4 t vanilla
Pinch of salt
2 t cornstarch
1 T water
Place the pitted cherries into a small saucepan and stir in the sugar, lemon juice and salt.
Over medium heat stir ingredients to combine and allow cherries to release juices. Bring the mixture to a boil. Reduce heat and simmer 5-7 minutes. Add vanilla.
While simmering prepare slurry mixing cornstarch and water. Add to the cherries stirring constantly. Cook a few minutes longer to thicken.
Sauce can be prepared a day ahead.
Adapted by Jenn Borealo from: Art and the kitchen
To assemble shortcakes:
Using purchased shortcakes or a biscuit recipe of choice, or even a mix like jiffy or bisquick. most biscuit recipes can be prepared gluten free flour 1 to 1 flour, try Sally’s baking addiction.com homemade strawberry shortcake biscuit recipe.
1 cup of heavy cream
1-2 T Sugar
Beat with a hand mixer until soft peaks form or use prepared whipped cream.
Prepare the sauce, prepare whipped cream. rinse the blueberries when you are getting ready to serve.
Cut the biscuit if using, spoon over some cherry sauce, top with fresh blueberries and a dollop of whipped cream and you will have a red white and blue dessert!
