Cherrysauce Recipes

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.

CHERRY SAUCE

Steps:

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

GROUND CHERRY SAUCE

Steps:

• Place the water, sugar, vanilla extract, cinnamon, nutmeg, and cloves in a pan over medium-high heat. Bring to a boil, and stir in the cherries. Reduce heat, and simmer until cherries are transparent. Pour into resealable freezer bags and freeze, or pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.

CHERRY SAUCE

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.

EASY CHERRY SAUCE

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.

SOUR-CHERRY SAUCE

Steps:

• Place the cherries, sugar and cinnamon in a medium-size saucepan over medium heat. Simmer, stirring occasionally, for 10 minutes. Stir in the vinegar. Place the cornstarch in a small bowl and stir in the water until smooth. Add to the sauce and cook until sauce begins to thicken, about 2 minutes longer. Strain. Serve over vanilla ice cream, poundcake or poached pears.

CHERRY SAUCE

Steps:

• Drain cherries, reserving liquid. Place cherries in a heatproof bowl. Bring 2/3 cup reserved cherry liquid and sugar to a boil in a small saucepan, swirling until sugar is dissolved. Continue cooking until reduced to about 1/4 cup, about 5 minutes. Stir in liqueur, then pour mixture over cherries. Let cool completely before refrigerating, covered, at least 1 day and up to 3 days.

CHERRY SAUCE

Steps:

• In a saucepan, combine sugar and pepper with 1 cup of water, and bring to a boil.
• Put cherries in a large bowl, and pour hot syrup over them. Let cool for 1 minute before adding kirsch, creme de cassis and vinegar. Stir to combine, and refrigerate overnight or up to one week.