Easy Cherry Sauce Recipe (2024)

FAQs

What is cherry sauce made of? ›

Combine sugar, cornstarch and salt in a saucepan. Stir in water. Add the cherries and cook until thick and bubbly.

Can you use frozen or canned/bottled cherries? Yes! At least partially thaw the cherries before you use them, or if you use canned/bottled cherries reserve a ½ cup of juice to use in place of water. I reduce salt, lemon juice and sugar if I'm using canned.

Instead of using cornstarch, swap it out for arrowroot starch. Note that if cornstarch or arrowroot starch is not used in the recipe, it will not get thick and will be very watery. Sugar - The amount of sugar you use will vary based on how sweet your cherries are.

Other materials are found in more significant amounts; however, benzaldehyde is powerful and has a dominant character making it the primary compound people identify as the traditional cherry taste.

A maraschino cherry (/ˌmærəˈskiːnoʊ, -ˈʃiː-/ MARR-ə-SKEE-noh, -⁠SHEE-) is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, Rainier, or Gold varieties.

You'll reap cherry benefits regardless of whether you like your stone fruit sweet or sour. Sweet cherries may be more delightful for your tastebuds when you eat them by the handful. Tart cherries are often used in baking. “Aim for one cup of fresh cherries a day or a quarter-cup of dried ones,” suggests Sedlacek.

A quick and simple way to give your canned cherry pie filling a homemade taste is to add more flavor. Use dried spices or flavor extracts to up the flavor without adding more sugar. Start with a teaspoon of vanilla or almond extract. From there, get creative with cinnamon, ginger, cloves or nutmeg.

As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time. Home canned foods should be used within 1 year.

Keep 'em cold! Cherries will spoil quickly if left out at room temperature, so you should pop them in the refrigerator immediately upon getting home from the grocery store. Once in the fridge, cherries can last for about a week.

How to make sauce thicker without cornstarch or flour? ›

Egg yolks, arrowroot, tomato paste or butter can thicken sauce in place of flour or cornstarch.

For each cup of liquid, you want to thicken, start with 1 tablespoon of cornstarch in a small bowl. Add an equal amount of cold liquid and stir until smooth paste forms. This is your slurry. Whisk the slurry into the hot, simmering liquid that you want to thicken.

Butter does not provide any thickening to a sauce, since it is made of just fat and water. But a chunk of butter, salted or unsalted, swirled into a sauce at the end, can temporarily emulsify a sauce, while adding richness and sheen, all of which are good things.

Ingredients. Sugar, water, natural flavouring, concentrated cherry juice, concentrated redcurrant juice, elderberry concentrate, acidifier: citric acid.

Cherry liqueur is sweetened and can be made with any type of spirit base. Brandy is the most common, so cherry liqueur is often called cherry brandy. Then there's kirsch or kirschwasser, which is an unsweetened eau de vie distilled from cherries. But sometimes kirsch is called cherry brandy.

Ingredient List: Cherry puree concentrate, filtered water, cane sugar, fruit and vegetable juice for color, and fruit pectin.

Ingredients. Water, Sugar, Vinegar, Modified Corn Starch, Tomato Paste, Salt, Molasses, Colour, Lemon Juice From Concentrate (water, Concentrated Lemon Juice, Lemon Oil, Sulphites, Sodium Benzoate), Seasoning, Natural Flavour. Contains: Sulphites.