Ground Cherry Sauce Recipes
GROUND CHERRY SALSA
Provided by Hayley Ryczek
Number Of Ingredients 7
Steps:
- Combine all ingredients in your food processor and pulse to combine.
- Chill prior to serving for flavors to combine. Will keep for about a week in the fridge.
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.
GROUND CHERRY SAUCE
This sauce is a family favorite that can be frozen or canned, then used as topping, sauce or added to a pie. Use regular sugar or substitute 1/2 cup Splenda for a sugar-free treat. Freeze or process as a jam for later use.
Provided by lauriebj
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 32
Number Of Ingredients 7
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.
Nutrition Facts : Calories 35 calories, Carbohydrate 8.3 g, Fat 0.1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 6.3 g
GROUND CHERRY SALSA
I love salsa with a hint of natural sweetness and ground cherries are a perfect addition. This is a relatively mild salsa; if you like it spicier, don't remove the jalapeno seeds, or increase the amount of jalapeno. I use only organic produce, so I don't peel the cucumber.
Provided by nch
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Mix lime juice and red onion together in a bowl and let stand stand for about 5 minutes, as this mellows the raw onion taste.
- Add ground cherries, cherry tomatoes, jalapeno pepper, cucumber, cilantro, vinegar, and salt to the bowl and mix well. Serve right away or cover and refrigerate until serving.
Nutrition Facts : Calories 29.2 calories, Carbohydrate 7.4 g, Fat 0.3 g, Fiber 1.3 g, Protein 1 g, Sodium 42.1 mg, Sugar 1.3 g
HOT CHERRY SAUCE
This sweet-tart cherry sauce with a hint of cloves is just delightful. I use it with ham, but it also works beautifully as a dessert sauce.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 3-1/2 cups.
Number Of Ingredients 5
Steps:
- Drain cherries, reserving juice; set cherries aside. In a large saucepan, combine the sugar, cornstarch and cloves; whisk in reserved cherry juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cherries and food coloring if desired.
Nutrition Facts : Calories 86 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 22g carbohydrate (19g sugars, Fiber 0 fiber), Protein 0 protein.
SOUR-CHERRY SAUCE
Provided by Molly O'Neill
Categories brunch, dessert
Time 15m
Yield Six servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 138, UnsaturatedFat 0 grams, Carbohydrate 35 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 3 milligrams, Sugar 32 grams
SAVORY CHERRY SAUCE
This is an easy sauce that goes well with chicken, turkey, fish, and pork. It is not a strongly flavored sauce, so it doesn't overpower the meat at all, but it does add nice color and an herb flavor with some sweetness from the cherries. I suggest using thyme sprigs, so they can easily be removed when the sauce is done. I have used agave syrup, and that works too. Frozen cherries work well with this if they are unsweetened. The finished sauce also freezes well. (Use sweet cherries, not pie cherries. I like it made with Bing cherries.)
Provided by Cook In Northwest
Categories Sauces
Time 15m
Yield 1 1/4 cups
Number Of Ingredients 10
Steps:
- Combine cherries, 3 tablespoons water and all remaining ingredients except cornstarch and 1 tablespoons water. Cover and simmer gently 10 minute Combine reserved water and cornstarch. Stir into cherry mix. Cook and stir until thickened (1 min.).
Nutrition Facts : Calories 296.3, Fat 0.6, SaturatedFat 0.1, Sodium 131.8, Carbohydrate 66.8, Fiber 2.9, Sugar 57.5, Protein 1.8
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4.9/5 (49)Total Time 15 minsCategory EasyCalories 59 per serving
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- 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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