CHERRY SAUCE
Make and share this Cherry Sauce recipe from Food.com.
Provided by Karen From Colorado
Categories Sauces
Time 15m
Yield 2-3 cups, 10 serving(s)
Number Of Ingredients 5
Steps:
- Combine sugar, cornstarch and salt in a saucepan.
- Stir in water.
- Add the cherries and cook until thick and bubbly.
CHERRY SAUCE
Served warm, this cherry sauce makes a wonderful topping for sponge cake, pound cake or ice cream. You could also try it as a filling for crepes or blintzes.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 4-6 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 116 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 25mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 1g protein.
CHERRY DESSERT SAUCE
The original of this recipe was seen in the December 2009 Best of Cooking Light, Holidays, where it was included with a recipe for steamed chocolate pudding. However, since I only wanted the sauce recipe . . . One serving is figured at 2 tablespoons.
Provided by Sydney Mike
Categories Sauces
Time 23m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 46.9, Fat 0.1, Sodium 0.7, Carbohydrate 11.9, Fiber 0.7, Sugar 10.9, Protein 0.4
CHERRY SAUCE
Provided by Amanda Hesser
Categories quick, condiments, side dish
Time 25m
Yield about 7 cups
Number Of Ingredients 6
Steps:
- In a saucepan, combine sugar and pepper with 1 cup of water, and bring to a boil.
- Put cherries in a large bowl, and pour hot syrup over them. Let cool for 1 minute before adding kirsch, creme de cassis and vinegar. Stir to combine, and refrigerate overnight or up to one week.
Nutrition Facts : @context http, Calories 145, UnsaturatedFat 0 grams, Carbohydrate 28 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 26 grams
GROUND CHERRY SAUCE
This sauce is a family favorite that can be frozen or canned, then used as topping, sauce or added to a pie. Use regular sugar or substitute 1/2 cup Splenda for a sugar-free treat. Freeze or process as a jam for later use.
Provided by lauriebj
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 32
Number Of Ingredients 7
Steps:
- Place the water, sugar, vanilla extract, cinnamon, nutmeg, and cloves in a pan over medium-high heat. Bring to a boil, and stir in the cherries. Reduce heat, and simmer until cherries are transparent. Pour into resealable freezer bags and freeze, or pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.
Nutrition Facts : Calories 35 calories, Carbohydrate 8.3 g, Fat 0.1 g, Protein 0.3 g, Sodium 0.3 mg, Sugar 6.3 g
CHERRY SAUCE
Provided by Martha Stewart
Categories Food & Cooking
Time P1D
Yield Makes 1 1/2 cups
Number Of Ingredients 3
Steps:
- Drain cherries, reserving liquid. Place cherries in a heatproof bowl. Bring 2/3 cup reserved cherry liquid and sugar to a boil in a small saucepan, swirling until sugar is dissolved. Continue cooking until reduced to about 1/4 cup, about 5 minutes. Stir in liqueur, then pour mixture over cherries. Let cool completely before refrigerating, covered, at least 1 day and up to 3 days.
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
SOUR CHERRY SAUCE
Steps:
- Pour syrup into a 1-quart heavy saucepan, setting aside cherries. Whisk sugar, wine, and cornstarch into cherry syrup until smooth, then bring to a boil over moderate heat, whisking constantly, and boil until slightly thickened, about 1 minute. Remove from heat, then stir in almond extract and cherries and cool.
- *Available at specialty shops.
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