topic Re: Cherry Sauce... in Recipes

Cherry Sauce...

nana59 — Thu, 06 Dec 2018 21:32:52 GMT

has anyone made cherry sauce for cheesecake topping...if so, did you like it....and if you did like it, could you share your recipe....i will be using frozen cherries....i know there are many recipes online, but wondering if you have a "tried and true" recipe. thank you...

Re: Cherry Sauce...

patofl — Thu, 06 Dec 2018 21:50:18 GMT

I use canned cherry pie filling.

Re: Cherry Sauce...

Wiscfan3 — Thu, 06 Dec 2018 22:51:29 GMT

I also use canned cherry pie filling and think it is great, but will be watching here to see if there are other recipes I'd like to try.

Re: Cherry Sauce...

butterfly123 — Thu, 06 Dec 2018 23:20:02 GMT

Ingredients

16 ounces cherries (frozen or fresh, pitted)
1/2 cup granulated sugar
1/2 cup water
1 tablespoon cornstarch
1 tablespoon lemon juice (fresh)

Steps to Make It

Gather the ingredients.
In a medium saucepan, bring the cherries, sugar, and water to a boil over medium-high heat, stirring often.
In a small bowl, stir the lemon juice and cornstarch together until smooth.
Whisk it into the boiling cherry mixture.
Return to a boil, stirring constantly. You don't want this sauce to scorch on the bottom.
Cook until the liquid has thickened, which should take about 1 more minute.
Remove the pot from the heat and taste. You can add a little extra sugar or lemon juice if needed at this point, depending on your personal preference.
Allow the sauce to cool to room temperature and serve over ice cream or cheesecake.

You can store the sauce in the refrigerator for up to two weeks. Serve it cold or warm it up in the microwave or on the stovetop.

Re: Cherry Sauce...

nana59 — Thu, 06 Dec 2018 23:46:29 GMT

@butterfly123 wrote:
Ingredients
16 ounces cherries (frozen or fresh, pitted)
1/2 cup granulated sugar
1/2 cup water
1 tablespoon cornstarch
1 tablespoon lemon juice (fresh)
Steps to Make It

Gather the ingredients.

In a medium saucepan, bring the cherries, sugar, and water to a boil over medium-high heat, stirring often.

In a small bowl, stir the lemon juice and cornstarch together until smooth.

Whisk it into the boiling cherry mixture.

Return to a boil, stirring constantly. You don't want this sauce to scorch on the bottom.

Cook until the liquid has thickened, which should take about 1 more minute.

Remove the pot from the heat and taste. You can add a little extra sugar or lemon juice if needed at this point, depending on your personal preference.

Allow the sauce to cool to room temperature and serve over ice cream or cheesecake.

You can store the sauce in the refrigerator for up to two weeks. Serve it cold or warm it up in the microwave or on the stovetop.

thank you....

Re: Cherry Sauce...

SXMGirl — Thu, 06 Dec 2018 23:49:18 GMT

@butterfly123, thank you for the recipe and pictures!

Re: Cherry Sauce...

GinzTonic — Fri, 07 Dec 2018 02:48:11 GMT

Trader Joe’s sell morello cherries in the jar , very good w cheesecake

Re: Cherry Sauce...

aroc3435 — Fri, 07 Dec 2018 10:51:59 GMT

@GinzTonic Trader Joe also sell jars of Amarena pitted cherries that are also quite good. Price is much more reasonable for these jarred cherries than at places like Sur La Table.

These cherries can be used in drinks or my favorite--spooned over devils food cake then topped with whipped cream.

Re: Cherry Sauce...

wagirl — Sat, 08 Dec 2018 16:32:59 GMT

I make a really good fresh cranberry- dried cherry, sauce, that would fab for a cheescake----very easy and so good. It is slightly tart from the cran b's but I like that to freshen up the sweet/savory of a cheesecake.