Cherry Dessert Sauce Recipes

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.

CHERRY SAUCE

Steps:

• Drain cherries, reserving juice. Set cherries aside. Add enough water to juice to equal 1-1/4 cups. In a saucepan, combine sugar and cornstarch. Stir in juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat. Stir in the butter, vanilla, cherries and food coloring if desired. Serve warm over cake or ice cream.

CHERRY DESSERT SAUCE

Steps:

• In a blender or food processor, combine cherries & orange Juice, then cover & process until smooth.
• If it's necessary for the sauce to be REALLY smooth, strain the cherry mixture in a sieve over a bowl, then discard the pulp. (I usually don't do this step, however,).
• In a saucepan, combine 1/2 cup water, sugar & brandy (if using). Place over medium-high heat & cook until sugar dissolves, stirring constantly.
• Add the cherry mixture to the sugar water & stir well, then bring it to a boil, reduce heat & simmer 10 minutes, stirring occasionally.
• In a small container, dissolve cornstarch in 1 tablespoon of water, then stir it into the cherry mixture, bring to a boil & cook another minute or until slightly thick.
• Serve warm over pudding, pound cake, ice cream, whatever.