Sweet Cherry Sauce Food

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EASY CHERRY SAUCE



Easy Cherry Sauce image

This quick and easy homemade Cherry Sauce is loaded with sweet juicy cherries. We love this cherry topping on cheesecake, waffles, ice cream, and cakes!

Provided by Natasha of NatashasKitchen.com

Categories     Easy

Time 15m

Number Of Ingredients 5

4 cups sweet cherries ((fresh or frozen), pitted* )
1/4 to 1/3 cup water
1 Tbsp cornstarch
1 Tbsp lemon juice
2 Tbsp sugar

Steps:

  • In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
  • Place over medium heat and whisk constantly until the mixture starts to thicken.
  • Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
  • Cool to room temperature then cover and store in the refrigerator in a glass mason jar or Tupperware container until ready to use. It will thicken more as it stands.

Nutrition Facts : Calories 59 kcal, Carbohydrate 15 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 12 g, ServingSize 1 serving

EASY CHERRY SAUCE



Easy Cherry Sauce image

Our simple cherry sauce can be made with fresh or frozen fruit; it's a great topping for ice cream, cheesecake, pound cake, and other tasty treats.

Provided by Kimberly Kunaniec

Categories     Dessert     Sauces

Time 20m

Yield 20

Number Of Ingredients 5

16 ounces cherries (frozen or fresh)
1/2 cup granulated sugar
1/2 cup water
1 tablespoon cornstarch
1 tablespoon lemon juice (fresh)

Steps:

  • Gather the ingredients.
  • If working with fresh cherries, wash them thoroughly and carefully remove all the stems and pits.
  • In a medium saucepan, place the cherries (fresh or frozen), sugar, and water. If using frozen cherries, add just half the amount of water to begin with. Bring to a boil over medium-high heat, stirring often.
  • In a small bowl, stir the lemon juice and cornstarch together until smooth.
  • Whisk the cornstarch mixture into the boiling cherry mixture.
  • If working with frozen cherries, check on the texture of the mixture and add one tablespoon of water at a time if too thick.
  • Return the sauce to a boil, stirring constantly. Don't let the sauce scorch on the bottom.
  • Cook until the liquid has properly thickened, about one more minute.
  • Remove the pot from the heat and taste. Add a little extra sugar or lemon juice if needed at this point, depending on your personal preference. Allow the sauce to cool to room temperature before using it.

Nutrition Facts : Calories 35 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 8 g, Fat 0 g, ServingSize 1 cup (20 servings), UnsaturatedFat 0 g

FRUITY SWEET AND SOUR SAUCE



Fruity Sweet and Sour Sauce image

This is the light pink and fruity tasting sweet and sour sauce that they serve in Chinese restaurants. The maraschino cherry juice makes the difference; don't ever throw it away again! Serve warm as a dipping sauce, or over meat as a sweet and sour sauce.

Provided by SPARKLER8666

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 16

Number Of Ingredients 6

½ cup white sugar, or to taste
½ cup white vinegar, or more to taste
½ cup maraschino cherry juice
½ cup pineapple juice
1 ½ tablespoons cornstarch
¼ cup cold water

Steps:

  • Mix the sugar, vinegar, maraschino cherry juice, and pineapple juice in a saucepan over medium-low heat, stirring to dissolve the sugar.
  • Place the cornstarch in a small bowl, and stir the water into it to make a smooth paste. Stir the cornstarch paste into the juice mixture, and bring to a simmer. Stir constantly until the mixture thickens, about 1 minute.

Nutrition Facts : Calories 42.2 calories, Carbohydrate 10.7 g, Sodium 0.3 mg, Sugar 7 g

DUCK BREAST WITH SWEET CHERRY SAUCE



Duck Breast with Sweet Cherry Sauce image

Cherries form an addictive sauce for duck breast when stewed with tomato paste, cumin, red wine, shallot, and a host of other aromatics.

Provided by Paul Grimes

Categories     Duck     Fruit     Poultry     Roast     Valentine's Day     Dinner     Cherry     Meat     Summer     Anniversary     Gourmet     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 21

1 tablespoon extra-virgin olive oil
1/2 cup chopped onion (1 small)
3 garlic cloves, crushed
1 tablespoon finely chopped shallot
1 teaspoon tomato paste
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
Scant 1/4 teaspoon dried hot red pepper flakes
3/4 teaspoon salt
1/2 cup coarsely chopped red bell pepper (1/2 medium)
1 plum tomato, coarsely chopped
1/4 cup dry red wine
1 1/2 to 2 tablespoons cider vinegar
2 tablespoons sugar
1/2 teaspoon Dijon mustard
1 1/4 lb dark sweet cherries such as Bing, quartered and pitted (3 cups)
2 (3/4-lb) boneless Moulard duck breasts with skin*
2 tablespoons water
1 tablespoon chopped fresh tarragon or chives
Special Equipment
an instant-read thermometer

Steps:

  • Heat oil in a 2- to 3-quart heavy saucepan over moderate heat until hot but not smoking, then cook onion, garlic, and shallot, stirring occasionally, until golden, about 7 minutes.
  • Add tomato paste, black pepper, cumin, hot pepper flakes, and 1/4 teaspoon salt and cook, stirring, 30 seconds. Add bell pepper and tomato and cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in wine, vinegar (to taste), and sugar and simmer 1 minute. Stir in mustard, 1 1/2 cups cherries, and remaining 1/2 teaspoon salt and simmer 1 minute.
  • Purée mixture in a blender until very smooth, about 1 minute (use caution when blending hot liquids). Force cherry sauce through a fine-mesh sieve into a bowl and transfer 1/4 cup sauce to a small bowl for glazing duck.
  • Put oven rack in middle position and preheat oven to 450°F.
  • Score duck skin in a crosshatch pattern with a small sharp knife and season duck all over with salt and pepper.
  • Heat water in an ovenproof 12-inch heavy skillet over low heat until hot, then add duck, skin side down. Cook duck, uncovered, over low heat, without turning, until most of fat is rendered and skin is golden brown, about 25 minutes.
  • Transfer duck to a plate and discard all but 1 tablespoon fat from skillet. Brush duck all over with cherry sauce from bowl and return to skillet, skin side up.
  • Roast duck in oven until thermometer registers 135°F (see cooks' note, below), about 8 minutes for medium-rare.
  • Transfer duck to a cutting board and set skillet aside. Let duck stand, loosely covered with foil, 10 minutes.
  • Immediately after covering duck, carefully pour off any fat from skillet, leaving any brown bits, and add remaining cherry sauce, stirring and scraping up any brown bits. Add remaining 1 1/2 cups cherries. (Cherries will lose flavor if cooked; heat from skillet will warm sauce.)
  • Holding a sharp knife at a 45-degree angle, cut duck into slices. Sprinkle with chopped herbs and serve with cherry sauce.

CHERRY SAUCE



Cherry Sauce image

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

3/4 cup sugar
2 teaspoons cornstarch
1 dash salt
1/3 cup water
4 cups fresh tart red cherries or 4 cups frozen unsweetened tart red cherries, pitted

Steps:

  • Combine sugar, cornstarch and salt in a saucepan.
  • Stir in water.
  • Add the cherries and cook until thick and bubbly.

SWEET CHERRY SAUCE



Sweet Cherry Sauce image

I go sweet and tart cherry picking in Door County every year - sometimes I never know what to do with all the cherries. This recipe is wonderful.

Provided by Gtahavefaith

Categories     Pie

Time 1h30m

Yield 8 2 cup bags, 16 serving(s)

Number Of Ingredients 9

24 cups sweet cherries (pitted, washed)
1 cup sugar
1 cup water
1/2 cup cornstarch
1/4 cup tapioca
1 tablespoon water
1 pinch salt
1 1/2 cups lemon juice
1/2 teaspoon lemon rind (grated)

Steps:

  • Put cherries in stock pot with sugar and water simmer until sugar is dissolved.
  • Use a slotted sppon, remove cherries and set aside.
  • Bring the juice to a boil, dissolve cornstarch in 1 Tbls water and stir into boiling juice stirring as sauce thickens. Add tapioca.
  • Add salt, lemon juice, and rind for 10 minutes or until thick.
  • Return cherries to syrup and cook for 5 minutes.
  • Can be stored in frig for up to 2 weeks.
  • I freeze using foodsaver - just get air out and seal the bag without the suction option.
  • Makes approx 16 cups of sauce.

Nutrition Facts : Calories 214.9, Fat 0.4, SaturatedFat 0.1, Sodium 10.6, Carbohydrate 55.1, Fiber 4.7, Sugar 41, Protein 2.4

SWEET AND SOUR SAUCE



Sweet and Sour Sauce image

Provided by Food Network

Time 10m

Yield about 1 cup

Number Of Ingredients 8

1 tablespoon vegetable oil
1 tablespoon peeled and grated fresh ginger
2 cloves garlic, minced
1 cup pineapple or orange juice
2 tablespoons rice vinegar
1 heaping tablespoon brown sugar
1 tablespoon light soy sauce
1 tablespoon cornstarch blended with 2 tablespoons cold water

Steps:

  • Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.

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