Sour-Cherry Sauce
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3cups pitted sour cherries
- ¾cup sugar
- ¼teaspoon ground cinnamon
- 1½teaspoons balsamic vinegar
- ¾teaspoon cornstarch
- 1teaspoon water
Nutritional analysis per serving (6 servings)
138 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 35 grams carbohydrates; 1 gram dietary fiber; 32 grams sugars; 1 gram protein; 3 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
Private Notes
Comments
I loved this. Per others' reviews, I also didn't strain the sauce. It was perfect on top of a light panna cotta. I eyeballed the cornstarch and probably ended up with closer to 1 tsp, and the final consistency was perfect. Others noted that 3/4 cup sugar was too much, so I cut back to ~1/2 cup (about half white and about half dark brown sugar). The sweetness level was just right for what I used it for, I would do the same next time. Very easy with a great payoff.
Did you include the cornstarch? Some things I've read say you can't successfully can recipes that contain cornstarch because the starch loses viscosity. Also curious how long you processed and boiling water canner or pressure canner? Thanks!
Sour cherries is a Door County, WI, specialty. You can order from Wienke's. What you want is the pitted cherries w/o sugar probably (click on Fruits/Vegetables on their website). Lovely as is just spooned over ice cream or sutured (unexpected pairing: pistachio ice cream), but if you have a hankering for tart cherries, this could be your solution. https://www.atasteofdoorcounty.com/index.php/component/virtuemart/fruits-vegetables/pitted-cherries-w-o-sugar-16-oz-detail?Itemid=545
Used very sour pie cherries and this was twice the sugar it wanted for my taste. No problem, I added more frozen sour cherries to the hot sauce and it worked great. Didn’t bother straining. Nice to have some slightly broken down cherries and some whole. Delicious over ice cream with a little oatmeal crumble topping.
made this to serve with almond cake. Very easy and very good with Door county frozen cherries. needs more cornstarch to thicken.
Delicious! I made this with one of my pint jars of home-canned cherries and cut the ingredients down by a third. Since the cherries were already cooked and juicy it was a very quick process. (I did use a whole teaspoon of cornstarch.) And I can’t imagine why anyone would want to strain out the fruit. But very good.