Easy Cherry Sauce Recipe (2024)

FAQs

What is cherry sauce made of? ›

In a medium saucepan, whisk together water, lemon juice, cornstarch, and sugar. Put the saucepan over medium heat and stir until it starts to thicken. Add cherries and continue stirring occasionally until sauce is at a light uniform boil and has thickened.

Can you use frozen or canned/bottled cherries? Yes! At least partially thaw the cherries before you use them, or if you use canned/bottled cherries reserve a ½ cup of juice to use in place of water. I reduce salt, lemon juice and sugar if I'm using canned.

If your recipe doesn't have a dry ingredient, it's best to mix the cornstarch with water before adding it to the fruit juice. With just a few minutes of time, your fruit juice will be thick and ready to cook with.

Other materials are found in more significant amounts; however, benzaldehyde is powerful and has a dominant character making it the primary compound people identify as the traditional cherry taste.

Maraschino cherries are a popular topping for ice cream sundaes and used in certain co*cktails or as garnishes for foods like glazed ham, parfaits, milkshakes, cakes, and pastries. They're also often found in canned fruit mixes.

You can, of course, put them into a classic cherry pie, but beyond that, cherries stand up nicely to heat and add a tangy, bright pop to savory dishes. You can roast them, fry them, stir-fry them, and dehydate them.

Keep 'em cold! Cherries will spoil quickly if left out at room temperature, so you should pop them in the refrigerator immediately upon getting home from the grocery store. Once in the fridge, cherries can last for about a week.

You'll reap cherry benefits regardless of whether you like your stone fruit sweet or sour. Sweet cherries may be more delightful for your tastebuds when you eat them by the handful. Tart cherries are often used in baking. “Aim for one cup of fresh cherries a day or a quarter-cup of dried ones,” suggests Sedlacek.

As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time. Home canned foods should be used within 1 year.

One pound of stemmed, unpitted cherries equals three cups. One pound of stemmed, pitted cherries equals 2 1/2 cups.

What brings out cherry flavor? ›

Boost cherry recipes with almond extract – often made using cherry pits, it enhances the natural flavour of the fruit.

Another study from 2018 of eight participants over 50 years old with chronic insomnia found that those who drank about 1 cup (240 milliliters) of tart cherry juice in the morning and another cup one to two hours before bed for two weeks saw their sleep time increase by 84 minutes.

Sorbitol, a sugar alcohol found in tart cherry juice, can also cause gastrointestinal issues such as stomach cramping and diarrhea for some people, so be sure not to drink too much—and to dilute a concentrate as instructed.

Ingredients. Sugar, water, natural flavouring, concentrated cherry juice, concentrated redcurrant juice, elderberry concentrate, acidifier: citric acid.

Cherry liqueur is sweetened and can be made with any type of spirit base. Brandy is the most common, so cherry liqueur is often called cherry brandy. Then there's kirsch or kirschwasser, which is an unsweetened eau de vie distilled from cherries. But sometimes kirsch is called cherry brandy.

Ingredients. WATER, SUGAR, VINEGAR, MODIFIED CORN STARCH, TOMATO PASTE, SALT, MOLASSES, COLOUR, LEMON JUICE FROM CONCENTRATE (WATER, CONCENTRATED LEMON JUICE, LEMON OIL, SULPHITES, SODIUM BENZOATE), SEASONING, NATURAL FLAVOUR. CONTAINS: SULPHITES.

Fresh cherries simmered with fresh lemon zest, and fresh lemon juice. Softened cherries processed smooth in food processor. Cherry puree simmered a few minutes longer to thicken.