CHERRY SAUCE
Steps:
- Place the cherries and the syrup or water in a small saucepan along with the sugar, butter and lemon juice. Bring to a boil. If using fresh or frozen cherries, reduce the heat and simmer for another 3 minutes. Stir in the cornstarch mixture, stirring continually until the sauce is thickened, about 1 minute. Remove from heat and stir in the almond extract.
- Cover and store in the fridge where it will keep for up to a week.
- Serve warm or at room temperature.
Nutrition Facts : ServingSize 0.25 cup, Calories 71 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 16 mg, Fiber 1 g, Sugar 4 g
EASY CHERRY SAUCE
Steps:
- Gather the ingredients.
- If working with fresh cherries, wash them thoroughly and carefully remove all the stems and pits.
- In a medium saucepan, place the cherries (fresh or frozen), sugar, and water. If using frozen cherries, add just half the amount of water to begin with. Bring to a boil over medium-high heat, stirring often.
- In a small bowl, stir the lemon juice and cornstarch together until smooth.
- Whisk the cornstarch mixture into the boiling cherry mixture.
- If working with frozen cherries, check on the texture of the mixture and add one tablespoon of water at a time if too thick.
- Return the sauce to a boil, stirring constantly. Don't let the sauce scorch on the bottom.
- Cook until the liquid has properly thickened, about one more minute.
- Remove the pot from the heat and taste. Add a little extra sugar or lemon juice if needed at this point, depending on your personal preference. Allow the sauce to cool to room temperature before using it.
Nutrition Facts : Calories 35 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 8 g, Fat 0 g, ServingSize 1 cup (20 servings), UnsaturatedFat 0 g
BALSAMIC CHERRY ICE CREAM TOPPING
This is such a wonderful, elegant combination of flavors - balsamic vinegar, apple juice, sugar, with a hint of lemon and cinnamon, plus plump dark sweet cherries. It's fantastic over creamy rich vanilla ice cream!
Provided by EdsGirlAngie
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Simmer together balsamic vinegar, apple juice, water and sugar until sugar is completely dissolved.
- Add lemon zest, cinnamon and cherries; simmer on low heat until cherries are plump.
- Wonderful drizzled over real vanilla ice cream.
Nutrition Facts : Calories 140, Fat 0.1, Sodium 9.8, Carbohydrate 34.2, Fiber 0.3, Sugar 32.7, Protein 0.2
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
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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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