Fresh cherry sauce makes a tasty topping for cheesecakes, ice cream and many other desserts and can be prepared in only a few minutes. All you need is a supply of fresh cherries and a few storecupboard ingredients. The quantities in the recipe below are sufficient to make enough sauce to cover a 20cm diameter cheesecake.
Ingredients
- 250g fresh cherries
- 100ml water
- 2 teaspoons (10ml) lemon juice
- 1 tablespoon caster sugar
- 1 teaspoon cornflour
Equipment needed to make cherry sauce
- Chopping board
- Sharp knife
- Medium sized saucepan
- Tablespoon (15ml)
- Teaspoons (5ml)
- Measuring jug
How to prepare cherry sauce for desserts
Remove the stones from the cherries. Cut the cherries into quarters and place in a medium sized saucepan.
Add 100ml water, 1 tablespoon caster sugar and 2 teaspoons (10ml) lemon juice to the chopped cherries.
Bring to the boil and simmer gently over a low heat for a few minutes until the cherries have softened.
Remove from the heat and gradually stir in 1 teaspoon cornflour to thicken the sauce. Return to the heat and stir until the sauce has thickened.
Check for taste. Add more sugar or lemon juice to taste.
Allow to cool and store in the fridge until needed.
Tips for making cherry sauce for desserts
- You can use either fresh lemon juice or bottled lemon juice.
- If you don't have caster sugar you can make your own by putting granulated sugar into a food processor and blitzing until a finer sugar is created.
- The quantities in the recipe above can easily be increased to prepare a larger quantity if needed.
- The sauce will keep for several days in the fridge.
Cherry sauce makes a tasty topping for cherry cheesecake with a chocolate crust. This no bake cheesecake has a delicious chocolate and honey flavoured crumb base and is simple to make.
You may also like to try cherry and almond Bakewell tart, another cherry based dessert. It is made using sweet shortcrust pastry which is filled with frangipane, cherries and flaked almonds.
Cherry sauce for desserts
Ingredients
- 250 g fresh cherries
- 100 ml water
- 2 teaspoon lemon juice
- 1 tablespoon caster sugar
- 1 teaspoon cornflour
Instructions
- Remove the stones from the cherries, cut into quarters and place in a medium sized saucepan.
- Add 100ml water, 1 tablespoon caster sugar and 2 teaspoons lemon juice.
- Bring to the boil and simmer gently over a low heat for a few minutes until the cherries have softened.
- Remove from the heat and stir in 1 teaspoon cornflour. Return to the heat and stir until the sauce has thickened.
- Check for taste. Add more sugar or lemon juice to taste.
- Allow to cool and store in the fridge until ready to use with the dessert of your choice.
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