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
Cherry Sauce | Perfect on Ice Cream, Pancakes, Waffles, Cheesecakes, Yogurt & More
Hi Everyone!
Today we will be making a delicious cherry sauce that is wonderful on anything! It is so easy to make & extremely delicious!
Recipe:
1 package of frozen pitted cherries (600g)
1/2 cup sugar
1/3 cup water
2 teaspoons cornstarch
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Gressingham Duck With Madeira & Cherry Sauce | The F Word
Gordons shows how to make Gressingham Duck with Madeira & cherry sauce.
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Quick and Easy Cherry Sauce
Quick and Easy Cherry Sauce
Easy cherry glaze aka cherry sauce
Cherry glaze is the case that they gave me! Today I make a super easy cherry glaze that most people call “cherry sauce” but with a twist I add Bacardi for some heat!
Cherry BBQ Sauce Recipe
Savory, sweet and oh-so-delicious on meat, this cherry barbecue sauce livens up summer grilled meals. In addition to the convenience of using frozen cherries (you don’t have to pit them!), making this sauce is an easy affair.
Full Recipe:
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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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