Maraschino cherries

Active: 25 minutes; Total: 1 hour 20 minutes; Yield: 2 cups

Cherries, rinsed, pitted	¾ pound
Cherry liqueur, such as Luxardo maraschino liqueur	1 cup
Cherry juice, tart	3 tablespoons
Sugar, granulated	¼ cup

1. In a saucepan over medium-high heat, combine the cherry liqueur, sugar, and cherry juice. 
2. Stir to dissolve the sugar. 
3. When it just begins to simmer, remove from the heat. 
4. Add the cherries, and let cool to room temperature. 
5. Store the cherries and the juice in a lidded glass jar in the refrigerator for up to 3 months.  

Recipe from sidewalkshoes.com.

Marshmallow sauce

Active: 10 minutes; Total: 22 minutes; Yield: 2 cups

Water	½ cup + ½ cup
Gelatin, unflavored	1 teaspoon
Sugar, granulated	1 ½ cups
Corn syrup, light	1 cup
Salt	1/8 teaspoon
Vanilla	1 teaspoon

1. Place ½-cup water in the bowl of a stand mixer. 
2. Sprinkle over the gelatin; set aside. 
3. In a small saucepan over medium-low heat, combine the remaining water, sugar, corn syrup, and salt. 
4. Allow the sugar to dissolve, but do not stir as this can cause the syrup to crack. 
5. Simmer undisturbed over medium heat until the syrup reaches soft ball stage, or 240F when read on a candy thermometer. 
6. Pour the mixture into the bowl with the bloomed gelatin. 
7. Whip on low for 2 minutes to cool down the mixture. 
8. Add the vanilla, and whip on high for 10 to 12 minutes, until the mixture is thick, white, and fluffy. 
9. Store in an airtight container for up to 8 weeks. 

Recipe from biggerbolderbaking.com.

Pineapple sauce

Active: 10 minutes; Total: 20 minutes; Yield: 2 cups 

Pineapple, fresh, finely chopped	2 cups
Sugar, dark brown	1/3 cup
Salt, fine sea	¼ teaspoon
Cornstarch	1 tablespoon
Corn syrup	¼ cup
Lemon juice	1 teaspoon

1. In a large saucepan, combine the sugar, salt, and cornstarch. 
2. Stir in the corn syrup and pineapple; bring to a boil over medium heat, stirring constantly. 
3. Cook until the sauce starts to thicken, about 2 to 3 minutes. 
4. Remove from heat, and stir in the lemon juice. 
5. Cool completely before using; store in the refrigerator for up to 2 weeks.

Strawberry sauce

Active: 10 minutes; Total: 20 minutes; Yield: 1 cups 

Strawberries, rinsed, hulled, coarsely chopped	1 pound
Sugar, granulated	1/3 cup
Vanilla extract	1 teaspoon

1. Reserve one third of the chopped strawberries. 
2. In a large saucepan over medium-high heat, combine the remaining strawberries with the sugar. 
3. Bring to a boil and cook, stirring occasionally, for 5 to 10 minutes, until the sauce thickens. 
4. Remove from heat, and stir in the reserved strawberries and vanilla. 
5. Allow the sauce to cool to room temperature; store in a mason jar in the refrigerator for up to 3 weeks.

Caramel sauce

Active: 25 minutes; Total: 25 minutes; Yield: 1 ¼ cups 

Sugar, granulated	1 cup
Butter, unsalted, cut into pieces	6 tablespoons
Cream, heavy	½ cup

1. Add the sugar to a Dutch oven, nonstick, preferably cast iron; stir a little so it sits flat, even layer. 
2. In a small saucepan over low heat, melt the butter.
3. In another small saucepan over low heat, warm the cream.
4. Warm the pot over medium heat and cook, stirring constantly with a wooden spatula, until the sugar liquifies and is a dark caramel color. (It’s like making roux; there’s a lot of nonstop stirring for about 20 minutes.)
5. Remove from heat, and whisk in the butter until mostly incorporated. (The caramel will bubble up rapidly, so be careful and continue to whisk. The mixture will look stringy after combining.)
6. Slowly pour in the cream, whisking constantly until all the cream has been incorporated. 
7. Set aside to cool in the pan for 10 minutes, then strain into a lidded glass jar to cool completely.