CHERRY SYRUP
My mom and grandma have been making this fruity syrup to serve with fluffy waffles and pancakes ever since I was a little girl. Now I make it for my sons, who love it as much as me!-Sandra Harrington, Nipomo, California
Provided by Taste of Home
Time 30m
Yield 3 cups.
Number Of Ingredients 6
Steps:
- Bring cherries and water to a boil in a small saucepan. Reduce heat; simmer, uncovered, for 20 minutes., Add sugar and butter; cook and stir until sugar is dissolved. Remove from the heat; stir in extract and cinnamon., Cool leftovers; transfer to airtight containers. Store in the refrigerator for up to 2 weeks.
Nutrition Facts : Calories 100 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 7mg sodium, Carbohydrate 23g carbohydrate (23g sugars, Fiber 0 fiber), Protein 0 protein.
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.
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
HOMEMADE MARASCHINO CHERRIES
Once you learn how commercial maraschino cherries are made, you will want to make your own at home. It does take time, but this recipe makes it easy.
Provided by Peggy Trowbridge Filippone
Categories Dessert Ingredient Condiment
Time P1DT12h40m
Yield 120
Number Of Ingredients 10
Steps:
- Gather the ingredients.
- Bring the water and pickling salt to a boil in a pot, stirring until the salt is dissolved. Let cool for 10 minutes, then pour over pitted sweet cherries. Cover and let sit 12 hours or overnight.
- Drain the cherries, discarding the brine, and rinse in cold water. Place in a bowl and set aside.
- In a medium saucepan, combine the sugar, water, lemon juice, and red food coloring, if using. Bring just to a boil, stirring to dissolve the sugar, and remove from the heat.
- Pour the liquid over the cherries, cover, and let stand for 24 hours.
- Drain the cherries, reserving the juice. Set the cherries aside. Bring reserved juice to a boil. Remove from the heat and stir in the almond extract, if using.
- Pour the warm liquid over the cherries.
- Pack the cherries with the juice in clean jars and store in the refrigerator for up to two weeks.
Nutrition Facts : Calories 36 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 32 mg, Sugar 9 g, Fat 0 g, ServingSize 3 pounds cherries, UnsaturatedFat 0 g
CHERRIES IN SYRUP
Preserving cherries in syrup is easy and it allows you to make the most of the short cherry season.
Provided by Adina
Categories Preserves and Canning Recipes
Time P1DT40m
Number Of Ingredients 5
Steps:
- Pit the cherries with a cherry pitter. Place in a large bowl. Add the sugar, vanilla extract, and star anise. Stir well. Cover with a kitchen cloth. Let sit for 20-25 hours.
- Strain the cherries and reserve the liquid. Pour the liquid into a large heavy-bottomed pot. Add the water and the star anise that was already in the cherry bowl. Bring to a boil, lower the heat to medium-low and simmer the syrup for about 15 minutes. The syrup should not thicken too much.
- Add the cherries and simmer on low heat for another 5 minutes or until the cherries are softer. The syrup should not be too thick, it should remain pourable. Remove the foam and the star anise from the pot.
- Divide the cherries into sterilized jars and pour the liquid over the fruit, they should be completely covered. Seal well.
- Let cool and keep in a dark cool place. They will keep for at least 3 months. You could can the jars, if desired, they will keep even longer. Once opened, keep refrigerated and eat within 4-5 days.
Nutrition Facts : ServingSize 1 g, Calories 186 kcal, Carbohydrate 48 g, Protein 1 g, Fiber 1 g, Sugar 46 g
MAPLE CHERRY SYRUP
This fruity warm syrup will add flair and flavor to pancakes, waffles or French toast at your breakfast table. Orange juice, lemon juice and tart cherries mix with traditional maple syrup in this unique recipe.-Cherry Marketing Institute, Jane Baker, Lansing, Michigan
Provided by Taste of Home
Time 25m
Yield 1-1/2 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine the first five ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat and simmer 10 minutes. Add cherries. Cook for 2 minutes. Stir in butter and cinnamon until butter is melted. Serve over pancakes, waffles or French Toast.
Nutrition Facts : Calories 209 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 19mg sodium, Carbohydrate 50g carbohydrate (45g sugars, Fiber 1g fiber), Protein 1g protein.
FRESH CHERRY LEMONADE RECIPE
Make this delicious Fresh Cherry Lemonade. It is a refreshing drink on a hot day or whenever you are craving that delicious tart and sweet taste.
Provided by Our Wabi Sabi Life
Categories Drinks
Time 15m
Number Of Ingredients 7
Steps:
- Place cherries and water in a medium-sized saucepan.
- Set the saucepan over high heat and bring to a boil. Reduce heat to medium and continue to simmer until liquid is reduced by about half, 5 minutes.
- Strain out the cherries and save the cherry liquid. (They can be used for a smoothie, pie, or discarded.)
FRESH CHERRY SYRUP
Fresh cherry syrup is a wonderful way to preserve those fresh bings while they are in season to enjoy all year long. Enjoy this syrup over ice cream, in drinks, to flavor your homemade soda, or to mix up some fresh cherry ice cream!
Provided by Nicole Johnson
Categories Homemade
Time 10m
Number Of Ingredients 3
Steps:
- In a medium saucepan, combine all ingredients. You can pit the cherries or leave them with the pits if you'd like. Either way is fine.
- Use a potato masher to squish the cherries and release some juices.
- Simmer over medium heat for 5-6 minutes. Mixture will be slightly thickened, all the sugar should be dissolved, and the syrup should be a deep red color.
- Strain through a fine-mesh strainer, and store in the fridge for up to 2 weeks.
Nutrition Facts : Calories 122 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2 grams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
SOUR CHERRY SYRUP
Steps:
- In a medium saucepan set over medium heat, combine the cherries, sugar, and lemon juice and bring to a boil. Simmer for 30 minutes.
- Strain the syrup through a fine-mesh strainer and discard the fruit solids. Store the syrup in an airtight container in the refrigerator for up to 7 days.
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- Put the cherries, water, and sugar in a heavy saucepan. Bring to a full boil over medium high heat, stirring to dissolve the sugar. Cook for a few minutes while the cherries start to release their juices.
- Stir the cornstarch together with the lemon juice and add to the pan. Continue to stir and cook until the sauce has thickened and is glossy, this will only take a minute or two. Remove from the heat and stir in the extract.
- Let the sauce cool, then put into jars or an airtight container and refrigerate until needed. You can use it cold, room temperature, or warmed up.
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Reviews 2Total Time 1 hr 10 minsServings 8Calories 292 per serving
- In a medium sauce pan, combine the cherries, maple syrup, water, and corn starch. Bring the mixture to a simmer and simmer, stirring frequently, until the mixture is thick, about 7 minutes.
- Combine the topping ingredients, using your hands to incorporate the butter. Sprinkle the crumble topping over the cherries.
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Reviews 9Calories 133 per servingCategory Drink Recipes
- Place the cherries, sugar, water, and lemon juice in a medium saucepan. Bring to a simmer over low-medium heat and stir until the sugar is dissolved. Use a wooden spoon or potato masher to smash the cherries as they cook. Allow the mixture to continue to simmer for 8 to 10 minutes until the fruit has broken down.
- Remove from heat, and allow the mixture to cool for 10 to 15 minutes or longer if desired. Pour the mixture through a mesh sieve to remove the fruit pieces.
- Use the cherry syrup to flavor sodas, alcohol based drinks, or as a drizzle for desserts. Store the leftover in the refrigerator for up to a week.
EASY CHERRY SAUCE RECIPE - NATASHASKITCHEN.COM
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5/5 (19)Total Time 15 minsCategory EasyCalories 59 per serving
- 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.
- 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.
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- Add all of the syrup ingredients to a small saucepan. Cook over medium heat, stirring and smashing cherries until boiling. Boil for 1 minute and then remove from the heat.
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- Place the sugar, cornstarch, and salt in a medium saucepan and whisk together. Add the milk and the egg yolks to another bowl and whisk together and then add to the saucepan. Lastly, add the butter to the saucepan and cook over medium heat until the mixture comes to a boil. This happened VERY quickly for me and instantly turned into a thick cream. **
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Ratings 17Calories 120 per servingCategory Breakfast Recipes
- Add the 1/2 cup water and lemon rind to the cherries and sugar. Over medium heat, dissolve the sugar in the cherry syrup.
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HOW TO MAKE CHERRY SYRUP (NO PITTING) - WHERE IS MY SPOON
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- Place the cherries without pitting them in a large, heavy-bottomed pot. Add the sugar, lemon juice and water, stir and cook gently on medium heat until the sugar dissolves completely about 5 to 10 minutes.
- Mash the cherries with a potato masher, add vanilla if using (or other spices). Continue simmering, stirring from time to time, until they are really soft, about 15 minutes.
- Strain through a fine-mesh sieve and press the cherries with the back of a spoon to help them release all the juices. Pour the syrup into sterilized bottles. Keep refrigerated, it will keep for about 4 weeks.
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SOUR CHERRY SYRUP RECIPE - MADHUR JAFFREY | FOOD & WINE
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Servings 3
- Working in batches, puree the cherries in a blender or food processor. Pass the juice through a fine sieve, pressing hard on the solids to extract as much juice as possible.
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- Pour the bourbon over the cherries and then the vanilla, I made homemade vanilla using a bottle of bourbon, so this was bourbon vanilla, either is fine.
- Then add in maple syrup, lemon juice and using a muddler or the end of a thick wooden spoon, gently smash the cherries with the liquids, releasing their juices and flavors.
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