How To make Cherry Sauce
17 oz Dark sweet cherries, undr-
Ained (pitted or unpitted) 1 T Cornstarch
1 1/2 t Lemon juice
1 t Grated lemon peel
1. Drain cherry juice into a deep, 1-quart, heat-resistant, non- metallic
casserole. Set cherries aside. Blend cornstarch into cherry juice until smooth. 2. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and clear. Stir occasionally. 3. Add cherries, lemon juice and lemon peel to thickened cherry juice. Stir to combine. 4. Heat, uncovered, in Microwave Oven 1 minute or until sauce bubbles and cherries are hot. 5. Spoon over ice-cream or cake. Makes 2 cups Variation: If desired, sauce may be made from canned blue- berries, strawberries, raspberries, pineapple or diced peaches. Cherries Jubilee: Heat 1/4 cup brandy in Microwave Oven in a heat-resistant, non-metallic long-handled dish or spoon 20 seconds Ignite brandy and pour over cherry sauce. Spoon over ice cream. Tip: If a heat-resistant, non-metallic spoon is not available brandy may be heated in any heat-resistant, non-metallic vessel and transferred to a long-handled ladle before igniting.
How To make Cherry Sauce's Videos
Jacques Pépin’s Cherry Compote | At Home With Us
Renowned chef Jacques Pépin shares a quick and easy dessert recipe made from frozen cherries poached in wine with a hint of vanilla. He then adds cherry preserves for more sweetness and to intensify the flavor. You can also substitute with plums or other fruit along with a complementary fruit preserve. Perfect for a summer treat! GET THE RECIPE ►►
Learn more about the Jacques Pépin Foundation ►►
INGREDIENTS
1 pound cherries, fresh or frozen, about 35 to 40 large cherries
¾ cup white wine
½ cup cherry preserves
½ teaspoon vanilla extract
1½ teaspoons potato starch
For serving:
Sour cream
Mint sprigs
Pound cake or butter cookies
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
AMAZING cherry mirror glaze cheesecake recipe
Watch how to make this AMAZING mirror glaze cheesecake recipe. Plus, it's got a cherry on top.
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Video: Helen Cathcart
Recipe: Emily Jonzen
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FOR THE GLAZE: you will need
- 4 leaves platinum-grade gelatine
- 225g caster sugar
- 175ml double cream
- 100g white chocolate, finely chopped
- 1 tsp red food colouring gel
How to make Perfect Cherry Compote | Homemade Cherry Pie Filling
#cherrycompote #cherrypiefilling
This homemade cherry pie filling recipe is perfect, quick and very easy to make. I have measured the main ingredients in grams to be very precise which will give you perfect result each time. This recipe calls for sweet cherries. If the cherries you are using are sour, then increase the amount of sugar by 50g keeping the measurements of other ingredients as it is.
Full Ingredient List
500g Sweet Cherries (fresh)
100g Sugar
2 pinches salt
1 Teaspoon lemon juice
1/8 cup (30 ml)Water
2 (10g) Tablespoon Corn Flour
4 Tablespoon water
Recipe
1. Wash and pit cherries.
2 Place the pitted cherries in a thick bottom pan along with water and sugar.
3. Switch on the flame and start cooking on medium heat.
4. Add salt.
5. Let it cook on medium heat for around 10 minutes.
6. The mixture will start bubbling and become foamy due to presence of sugar.
7. Keep cooking for 7-8 minutes more on medium heat. Give it a gentle stir from time to time.
8. The cherries will become soft.
9. Reduce the flame to low and make a slurry of corn flour and water. Mix well so that the slurry is lump free.
10. Add to the sauce and mix well.
11. With the flame on low just cook the sauce for 1 Minute more.
12. The sauce will thicken instantly. Do not overcook as the sauce thickens more as it cools down.
13. Switch off the flame. Add in the lemon juice and mix well.
14. Transfer to a sterilised jar once it cools down completely.
Notes
1. Do not leave the compote unattended after adding the corn starch slurry. It will stick to the bottom in no time creating lumps and ruining the texture.
2. Stir very gently while cooking the cherries so that they turn soft without ruining their shape.
3. Feel free to use this filling in cakes. pies, ice creams or cheesecakes.
4. The compote stays good in refrigerator for 15 days. I do not recommend storing beyond a fortnight as it is preservative free.
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Quick and Easy Cherry Sauce
Quick and Easy Cherry Sauce
5 Ingredients Homemade Cherry Sauce (EP# 116)
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Cherry sauce/ cherry jam
How to make cherry sauce/ jam
The recipe :
Fresh cherries 1/2 kg 1 large cup
Sugar 100 ml 85 gram
Lemon 1 teaspoon
Water 1 cup
Corn starch 1 teaspoon
METHOD:
Take a pan put cherries ,water ,sugar lemon juice mix all ingredients then cook 15- 20 minutes cool it Down then keep in refrigerator u can use it for cakes, Cookies , ice creams n for multiple things