Cherry sauce

Cherry sauce

Wonderful, delicious cherry sauce. Amazing to garnish desserts. It goes well with cheesecakes, tarts, and cakes. Now that it’s summer you can even pour a generous amount over your ice cream. Let this shiny, ruby sauce run slowly over your dessert and enjoy it first with your eyes!

Ingredients

Preparation

Wash and pit the cherries with a pitter.

If you don’t have the special tool, there are many ways to remove the stones. I chose to show you a way that keeps the cherries from getting marks on their skin. Cross the cherry on the underside. Reach the pit with the knife.

Hold the cherry in your fist as shown in the photo.

With the other hand, hold a wooden skewer straw and through the hole in the tip of the cherry, push the pit. It is better to push the pit with the non-sharp end of the stick.

Pit all the cherries in that way.

Put 2/3 of the cherries in a saucepan along with the water and sugar. Simmer for 20 minutes.

Take the pot off the heat and pass the cherries through a sieve little by little, pressing with the back of a spoon to squeeze out all their juice. Throw away the remaining peels.

Put the juice from the cherries back in the pot containing the syrup in which the cherries were boiled. Add the lemon and cook on medium heat for 5 minutes.

saltsa kerasi-12-13

Meanwhile, mix the cherry juice with the cornflour until well dissolved.

Slowly pour it into the pot, stirring constantly. Allow the mixture to boil slightly until it reaches the desired density. It will get a bit thicker as it cools down.

Just before removing the pot from the hob, add the remaining cherries, stir gently and remove from the heat. With the temperature, the cherries will soften as much as they should, while at the same time they will look beautiful in the syrup without being melted. Set aside to cool and put the sauce in a jar in the fridge.

Enjoy!

Nanà

Cherry sauce

Ingredients

  • 1500 g cherries
  • 1/2 cup sugar
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 1/4 cup cherry juice
  • 2 tbsp corn flour

Preparation

Wash and pit the cherries with a pitter. If you don’t have the special tool, there are many ways to remove the stones. I chose to show you a way that keeps the cherries from getting marks on their skin.

Cross the cherry on the underside. Reach the pit with the knife. Hold the cherry in your fist. With the other hand, hold a wooden skewer straw and through the hole in the tip of the cherry, push the pit. It is better to push the pit with the non-sharp end of the stick. Pit all the cherries in that way.

Put 2/3 of the cherries in a saucepan along with the water and sugar. Simmer for 20 minutes. Take the pot off the heat and pass the cherries through a sieve little by little, pressing with the back of a spoon to squeeze out all their juice. Throw away the remaining peels.

Put the juice from the cherries back in the pot containing the syrup in which the cherries were boiled. Add the lemon and cook on medium heat for 5 minutes.

Meanwhile, mix the cherry juice with the cornflour until well dissolved. Slowly pour it into the pot, stirring constantly. Allow the mixture to boil slightly until it reaches the desired density. It will get a bit thicker as it cools down.

Just before removing the pot from the hob, add the remaining cherries, stir gently and remove from the heat. With the temperature, the cherries will soften as much as they should, while at the same time they will look beautiful in the syrup without being melted. Set aside to cool and put the sauce in a jar in the fridge.


Source: https://cookeatup.com/en/cherry-sauce/

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