EASY CHERRY SAUCE
A simple, 5-ingredient, homemade easy cherry sauce you can use for cheesecake, ice cream, cake, and more! This recipe is made from frozen cherries, so you can make it year round when fresh cherries are not available. This sweet, delicious dessert sauce is naturally vegan, gluten-free, dairy-free, and egg-free.
Provided by Gwen Leron
Categories Dessert
Time 10m
Number Of Ingredients 5
Steps:
- Add water, sugar, cornstarch, and lemon juice to a small pot. Whisk until no cornstarch lumps remain.
- Place pot over medium heat and whisk mixture continuously until it starts to thicken, about 2-3 minutes.
- Add frozen cherries and stir. When mixture starts to bubble, turn the heat down to low and simmer for 5-7 minutes, stirring occasionally so the mixture does not stick to the bottom of the pot. Continue simmering until the sauce has thickened and looks glossy.
- After the time has passed, remove the pot from the stove and allow the sauce to cool completely in the pot.
- Once cooled, place the cherry sauce in a jar, cover, and refrigerate.
Nutrition Facts : ServingSize 2 tablespoons, Calories 36 kcal, Carbohydrate 9 g, Protein 0.2 g, Sodium 0.3 mg, Fiber 0.6 g, Sugar 7.4 g
FRESH CHERRY SAUCE
Steps:
- Heat cherries, sugar, lemon juice, fine sea salt and cornstarch in a heavy bottom sauce pan over medium heat.
- Continue to simmer and stir until sauce starts to thicken and becomes sticky, approximately 15 minutes.
- Remove from heat.
- If adding liquor, stir in now.
- If you try this recipe, make sure to come back and let us know how you enjoyed it!
Nutrition Facts : Calories 159 kcal, Carbohydrate 38 g, Sodium 49 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
CHERRY SAUCE
Steps:
- Place the cherries and the syrup or water in a small saucepan along with the sugar, butter and lemon juice. Bring to a boil. If using fresh or frozen cherries, reduce the heat and simmer for another 3 minutes. Stir in the cornstarch mixture, stirring continually until the sauce is thickened, about 1 minute. Remove from heat and stir in the almond extract.
- Cover and store in the fridge where it will keep for up to a week.
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 0.25 cup, Calories 71 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 16 mg, Fiber 1 g, Sugar 4 g
FRESH CHERRY SAUCE
Fresh Cherry Sauce (cherry compote!) is one of my favorite way to cook with fresh cherries. It's a super easy to make and versatile summer recipe that is delicious spooned over everything from ice cream to grilled meat.
Provided by Kristen Stevens
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Cut half the pitted cherries in half. Leave the other half whole.
- Add the pitted cherries, ¼ cup of the water, sugar, and salt to a small pot and bring it to a boil over high heat. Lower the heat to medium and simmer for 5 minutes, or until the cherries are soft.
- Whisk the tapioca starch with the remaining ¼ cup of water and add it to the pot. Stir until it thickens then remove the pot from the heat.
Nutrition Facts : ServingSize 2 tablespoons, Calories 16 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g
CHERRY SAUCE
Served warm, this cherry sauce makes a wonderful topping for sponge cake, pound cake or ice cream. You could also try it as a filling for crepes or blintzes.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4-6 servings.
Number Of Ingredients 7
Steps:
- Drain cherries, reserving juice. Set cherries aside. Add enough water to juice to equal 1-1/4 cups. In a saucepan, combine sugar and cornstarch. Stir in juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream.
Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 25mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 1g protein.
CHERRY SAUCE
Make and share this Cherry Sauce recipe from Food.com.
Provided by Karen From Colorado
Categories Sauces
Time 15m
Yield 2-3 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, cornstarch and salt in a saucepan.
- Stir in water.
- Add the cherries and cook until thick and bubbly.
FRESH BING CHERRY SAUCE
Make and share this Fresh Bing Cherry Sauce recipe from Food.com.
Provided by Potagekempcc
Categories Sauces
Time 1h
Yield 2 Cups
Number Of Ingredients 15
Steps:
- Place cherries a glass bowl. Add sugar, sea salt, orange muscat wine, lemon zest, lemon juice and stir.
- Place bay leaves, allspice berries, whole cloves, cinnamon stick in cheese cloth and tie with a string to complete Sachet. Place Sachet in cherries, cover with plastic and chill for 1 hour.
- Melt 1-tablespoon butter in a heavy bottom saucepan and saute shallots until they are soft or tender. Add cherry brandy and reduce by one-half.
- Add fresh cherries with their juice, Sachet and bring to a slow boil. Stir cherries to prevent burning and wish in butter. Reduce to a simmer for 10-15 minutes. Remove cherries from heat, discard Sachet and allow cherries to cool slightly.
- Puree cherries with a hand blender, bring to a simmer, add nutmeg and cayenne pepper to taste. Stir cherry sauce and simmer for 5 minutes.
- Strain cherry sauce using a fine sieve or chinois. Serve Fresh Bing Cherry Sauce hot or room temperature.
- Garnish: Fresh Bing Cherry Sauce with Whole Cherries.
- *Orange Muscat Dessert Wine (Nibbia Winery, Half-Moon Bay, Ca.).
- Chef's Note: You can use any Muscat Wine.
Nutrition Facts : Calories 366.9, Fat 12.8, SaturatedFat 7.6, Cholesterol 30.5, Sodium 73.5, Carbohydrate 66.5, Fiber 7.1, Sugar 48.2, Protein 4.3
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