Easy Cherry Sauce Recipe (2024)

FAQs

What is cherry sauce made of? ›

In a medium saucepan, whisk together water, lemon juice, cornstarch, and sugar. Put the saucepan over medium heat and stir until it starts to thicken. Add cherries and continue stirring occasionally until sauce is at a light uniform boil and has thickened.

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.

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.

Camp Fire Sauce is designed after our famous restaurant recipe. A smooth and creamy mix of bbq sauce, mayo and spices – you'll be pouring it on burgers, dumping it on fries, and delighting your taste buds.

Simply pour the sauce into a small saucepan while you're going about boiling your pasta. Let it come to a boil, then reduce the heat so that the sauce gently bubbles. Keep the simmer going for about 10 minutes or so, until you've noticed that the sauce has reduced and thickened a little, but is still saucy.

Don't worry. Cherries are a surprisingly versatile ingredient. You can, of course, put them into a classic cherry pie, but beyond that, cherries stand up nicely to heat and add a tangy, bright pop to savory dishes. You can roast them, fry them, stir-fry them, and dehydate them.

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.

Avoid cherries that are small, bruised, have cuts or a dark surface, soft, wrinkled skin, leaking and sticky, or that have any visible signs of decay. Immature cherries will be smaller and less juicy while over-mature product will be soft, dull, and wrinkled.

What is cherry made of? ›

A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet Prunus avium and the sour Prunus cerasus.

Besides benzaldehyde, other popular compounds in cherry flavors are eugenol, which tastes like cloves, or linalool, which has a woodsy, floral profile. A flavor chemist can play around with these compound levels until they create the perfect cherry flavor. It's not natural; it's science.

Marasca cherries were brined using sea water and preserved in a maraschino liqueur. They were considered a delicacy, intended for fine dining and hotel restaurants. Luxardo Maraschino Cherries were first produced in 1905 and are still made in Italy using Marasca cherries and liqueur.

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.