Homemade Chunky Cherry Sauce, nothing but fresh sweet Cherry with no preservatives added. With all the desserts that you can use Cherry, do not forget to add this in your list. Making homemade Cherry Sauce is so simple and easy, give it a try. This is a great way to use fresh Cherry while it last.
This Cherry Sauce was not even on my to do list for Summer, but a visit to Dairy Queen (DQ, an ice cream store) made this into my Summer to do list. I’m used to Strawberry or Blueberry Sauce but I was not it o Cheery Sauce at all. In fact, the only time I buy Cherry Filling (not even a sauce) is when I made a cheesecake topped with cherries. But I was completely surprised when I tried it side by side with strawberry. We ordered Strawberry Sundae and Cherry Sundae and although I was leaning more with Strawberry, I ended up loving the Cherry Sundae instead. The taste is 100% better in terms of the level of sweetness and the texture of the fruit. It’s possible that it could be the amount of sweetener added to each, but my guess is that more than that, it’s the fruit itself that makes the difference. Cherry when cook in syrup produces a stronger flavor, not to mention the fruit texture is not as fragile as Strawberry.
This Cherry Sauce has a very subtle sweetness which I love. Syrup, jams and fruit compote has a tendency to be sweet, but the tart flavor of Cherry helped it balance the sweetness of the sauce.
Ingredients for Cherry Sauce
- pitted Cherries – Use fresh Cherry for better result. Choose ripe Cherry but not too ripe so that it doesn’t get to mush up during the cooking process.
- Sugar – Cherry have a very tart taste, sugar will give a nice taste to balance the tartness. The amount of sugar could slightly vary depending on how sweet the Cherry you are using. Adjust as needed.
- Salt – to balance the sweetness and tart taste of the sauce
- Lemon Juice (optional) – A like a slight hint of lemon in my sauce, it adds freshness but you can totally skip it.
- Cornstarch – When sugar and Cherry are cooked together, the sugar will melt and the Cherry will release juice. Adding a cornstarch helps thicken the sauce. I also find that adding a chia seed instead of a cornstarch works to thicken the sauce.
How to Make Cherry Sauce
Making a homemade Cherry sauce is so easy. The most that you would do is to remove the seed of the Cherry, but once that is done all is left is to cook it in medium heat for a short 5 minutes time. All ingredients goes into the pan, and gets cooked on low medium heat while stirring from time to time. Once the sauce thickens, your job is done. Enjoy!
Where Can You Use This Cherry Sauce?
This Cherry Sauce is perfect for pancakes, cheesecakes and cakes and most especially for ice cream and sundaes (my favorite). It’s super delicious you will be spooning every last bit of it. This is a very simple recipe, let me show you how to make it. Let’s get started!
How Long Does Fruit Compote Last?
About 1 – 2 weeks in the refrigerator but bear in mind that a lot of factor could affect the shelf life of a fruit compote like this. Usually, the more sugar is added, the longer it will last because sugar acts as a preservative. The thicker and more like jam texture it is the longer shelf life it would have because of less water in it. This compote particularly last about 2 weeks, since this is a small batch. Since this is a sauce (not a jam), the consistency of this sauce is lighter and thinner.
- 450g (1 lb) pitted fresh Cherries (if using frozen, do NOT thaw. Use as is)
- 1/4 cup Sugar ( add 1 tbsp more if the Cherry is not sweet)
- 1/8 teaspoon Salt
- 1 1/4 teaspoon Lemon Juice (optional)
- Wash the cherries and remove the seed. You can either cut it into half of leave it whole (without the seed). If you don’t have a Cherry seed remover, cut the cherry in half and manually remove the seed. This is what I did. Transfer in a pan then add sugar, lemon juice, salt and cornstarch and mix until combined.
- On low medium heat, Cook for 10 – 12 minutes or more if you prefer it thicker almost like a jam consistency. Stir from time to time to avoid sticking at the bottom.
- Transfer in a jar and let cool completely before covering and storing in the refrigerator.
Makes about almost 500ml (8 servings as ice cream sauce)
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