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May 26, 2020This is about...
Homemade CHERRY SAUCE---YUM!
Homemade CHERRY SAUCE---YUM!
WOULD YOU BELIEVE THAT I THOUGHT MEMORIAL DAY WEEKEND WAS NEXT WEEK? WELL THAT'S PAR FOR THE COURSE.
I pretty much think every day is Sunday now, and I have a panic attack thinking that I forgot to put out the garbage on Sunday night, until I realize it's really Wednesday.
For this holiday I HAD PLANNED TO MAKE SOME CHERRY HAND PIES WITH SOME PUFF PASTRY that I knew I had lurking way in the back of my freezer. I found it, along with the bag of frozen cherries. The cherries survived the deep freeze. BUT ALAS, THE PUFF PASTRY, PROBABLY OVER A YEAR OLD, DID NOT MAKE IT. So, since I am still shuttered here, even though my freezer failed me on one count, squashing my hand pie idea, I still had that bag of whole frozen cherries, which became a delightful cherry sauce instead.
IT'S SUPER SIMPLE TO MAKE. I like to get the organic frozen ones. I think they have more "cherry" flavor, but regular store bought are fine too. You could also use fresh pitted cherries, but I had no way to get them right now, so frozen was just fine.
USE IT EVERYWHERE--on pancakes or waffles. Spoon it on an English muffin or toast. Drizzle the cherries over a biscuit with whipped cream for a cherry shortcake. Or best of all over ice cream or in a vanilla ice cream float. Come to think of it, how about in a margarita??
HAPPY BELATED MEMORIAL DAY!
LESSONS Learned:
1. Make sure you look at the package size. They come in either 10 or 12 ounce sizes. If you have the larger size, add an extra 1/2 teaspoon cornstarch and maybe another 1-2 Tablespoons sugar.
2. I have only made this sauce with frozen cherries, but you could substitute about 2 cups of fresh stemmed and pitted cherries. Just be aware, that depending on the season, they may require a little extra sweetener.
3. If you prefer a less sweet sauce, feel free to cut back on the sugar 1-2 Tablespoons.
4. This sauce uses cornstarch as a thickener, which means it won't freeze well. If you might be making a lot and/or want to freeze the sauce, then replace the cornstarch with arrowroot powder.
5. To switch up the flavor a little, you could add a drop of almond extract along with the vanilla.
Homemade Cherry Sauce
Ingredients:
1 Tablespoon plus 1 teaspoon cornstarch
1 Tablespoon plus 1 teaspoon cold water
a 10 ounce bag frozen cherries, no need to defrost them first
1/3 cup granulated sugar, or 1/4 cup if less sweetener is desired
1 teaspoon fresh lemon juice
a pinch of fine sea salt
1 teaspoon pure vanilla extract
Make the sauce:
In a small bowl, stir the cold water and the cornstarch together to combine, and set aside.
In a medium-size heavy bottomed pot, add the frozen cherries, sugar, lemon juice and salt.
Bring to a boil, and then turn down the heat to medium. The cherries will release their juices and bubble. Cook for 4-6 minutes until the juices have thickened slightly. Re-stir the cornstarch and add to the pot. Bring to a boil, stirring constantly until the juices turn clear and thicken. Continue to boil and stir for about another minute.
Remove the pot from the stove and stir in the vanilla. Let cool.
Serve warm or at room temperature. Leftovers can be stored in the fridge for up to a week.
Makes about 1 1/2 cups. YUM!
For this holiday I HAD PLANNED TO MAKE SOME CHERRY HAND PIES WITH SOME PUFF PASTRY that I knew I had lurking way in the back of my freezer. I found it, along with the bag of frozen cherries. The cherries survived the deep freeze. BUT ALAS, THE PUFF PASTRY, PROBABLY OVER A YEAR OLD, DID NOT MAKE IT. So, since I am still shuttered here, even though my freezer failed me on one count, squashing my hand pie idea, I still had that bag of whole frozen cherries, which became a delightful cherry sauce instead.
IT'S SUPER SIMPLE TO MAKE. I like to get the organic frozen ones. I think they have more "cherry" flavor, but regular store bought are fine too. You could also use fresh pitted cherries, but I had no way to get them right now, so frozen was just fine.
USE IT EVERYWHERE--on pancakes or waffles. Spoon it on an English muffin or toast. Drizzle the cherries over a biscuit with whipped cream for a cherry shortcake. Or best of all over ice cream or in a vanilla ice cream float. Come to think of it, how about in a margarita??
LESSONS Learned:
1. Make sure you look at the package size. They come in either 10 or 12 ounce sizes. If you have the larger size, add an extra 1/2 teaspoon cornstarch and maybe another 1-2 Tablespoons sugar.
2. I have only made this sauce with frozen cherries, but you could substitute about 2 cups of fresh stemmed and pitted cherries. Just be aware, that depending on the season, they may require a little extra sweetener.
3. If you prefer a less sweet sauce, feel free to cut back on the sugar 1-2 Tablespoons.
4. This sauce uses cornstarch as a thickener, which means it won't freeze well. If you might be making a lot and/or want to freeze the sauce, then replace the cornstarch with arrowroot powder.
5. To switch up the flavor a little, you could add a drop of almond extract along with the vanilla.
Ingredients:
1 Tablespoon plus 1 teaspoon cornstarch
1 Tablespoon plus 1 teaspoon cold water
a 10 ounce bag frozen cherries, no need to defrost them first
1/3 cup granulated sugar, or 1/4 cup if less sweetener is desired
1 teaspoon fresh lemon juice
a pinch of fine sea salt
1 teaspoon pure vanilla extract
Make the sauce:
In a small bowl, stir the cold water and the cornstarch together to combine, and set aside.
In a medium-size heavy bottomed pot, add the frozen cherries, sugar, lemon juice and salt.
Bring to a boil, and then turn down the heat to medium. The cherries will release their juices and bubble. Cook for 4-6 minutes until the juices have thickened slightly. Re-stir the cornstarch and add to the pot. Bring to a boil, stirring constantly until the juices turn clear and thicken. Continue to boil and stir for about another minute.
Remove the pot from the stove and stir in the vanilla. Let cool.
Serve warm or at room temperature. Leftovers can be stored in the fridge for up to a week.
Makes about 1 1/2 cups. YUM!