Cherry sauce
Cherry sauce is made from fresh or frozen cherries combined with sugar, lemon juice, and sometimes spices or alcohol for depth. Its sweet and tangy profile makes it a perfect accompaniment to both sweet and savoury dishes.
Ingredients
- 500 gms of cherries pitted and halved, fresh or frozen
- ¼ + ¼ cup water
- 2 to 4 tbsps of granulated sugar adjust to taste
- 1 tablespoon lemon juice
- A pinch of salt
- 1 tablespoon cornstarch for thickening
Instructions
Cornstarch slurry
- In a small bowl, combine the cornstarch with a ¼ cup of water).
- Stir the mixture thoroughly with a fork or whisk until the cornstarch is completely dissolved and the slurry is smooth, with no lumps.
Sauce
- If using fresh cherries, wash, pit, and halve them.
- If using frozen cherries, allow them to thaw slightly.
- In a medium saucepan, combine cherries, cornstarch slurry, pinch of salt, sugar, and lemon juice.
- Bring to a boil over medium-high heat, stirring occasionally.
- Reduce the heat to medium-low and simmer for about 10 minutes.
- Stir continuously until the sauce thickens.
- Remove from heat and let it cool slightly.
- Serve warm or chilled, depending on your preference.
- Store any leftovers in an airtight container in the refrigerator for up to a week.
Notes
Cherries: Choose ripe, sweet cherries for the best flavour. Tart cherries can also be used but may require more sugar.
Thickening: Adjust the amount of cornstarch based on your desired thickness. You can also leave it out for a more liquid sauce. If the sauce is too thick, you can thin it by adding more liquid.
If the sauce is not thick enough, make more slurry and repeat the process.
Alcohol Variations: For a more adult flavour, consider adding a splash of brandy or liqueur such as Kirsch or Amaretto.