Cherry sauce is a sweet sauce which is poured over desserts like cheesecakes and pies and this sauce is sometimes used as a meat glaze. Cherry sauce recipes mostly recommend fresh cherries instead of preserved or canned fruits. The sauce shouldn’t be too thick but of the right consistency to pour over the pies or cakes.
Basic Cherry Sauce Recipe
-
Ingredients – Freshly plucked ripe cherries, granulated sugar and cornstarch are used in the preparation of sauce.
-
Method of Preparation – The sauce preparation begins by cooking the granulated sugar with cherries over low-heat. Once the fruits are softened, cornstarch is added into the boiled mixture.
Cherry Sauce Recipes
-
Cherry Brandy Sauce – This is a very popular Danish dessert sauce which is usually poured over desserts like bittersweet chocolate marquise.
Ingredients – Fresh cherries, water, sugar, kirsch (cherry brandy), fresh lemon juice, cornstarch, and grated lemon peel are used in the preparation of sauce.
Method of Preparation – All ingredients are combined together and cooked in a saucepan over medium heat until the mixture thickens. The mixture is allowed to cool at room temperature or refrigerated before pouring over desserts.
Wine Pairing – Cherry sauce poured over bittersweet chocolate marquise can be teamed with medium bodied red dessert wines like Quady Electra Orange Muscat 2004 and Quady Winery Star Batch Port 1988.
-
Sour Cherry Sauce – This sauce is prepared using drained and bottled pitted sour cherries.
Ingredients – Sugar, dry white wine, cornstarch and almond extract are the other ingredients required for making this sauce. Cherries are drained and their syrup is reserved for cooking.
Method of Preparation – The sauce preparation begins by cooking the syrup in a saucepan. Other ingredients like sugar, cornstarch, wine, are combined with warm cherry syrup and boiled over medium heat until they get slightly thickened. The mixture is removed from heat and almond extract is stirred into the mixture along with cherries and served.
Trivia – This sauce is an integral part of Eastern European and Russian food cultures.
This recipe was published in December 2005 issue of Gourmet and its idea was borrowed from the sauce served at famous Moscow based restaurant Café Pushkin.
-
Browned Butter Burgundy Cherry Sauce – This gourmet sauce is of French origin and it is served warm after pouring over various desserts.
Ingredients – Butter, sweet cherries, sugar, Burgundy (a type of dry red wine) are required to prepare the sauce. The sauce is thickened by the addition of roux which is prepared by cooking the flour in butter with a small pinch of kosher salt.
Method of Preparation – Sugar, cherries and wine are added to the browned butter and cooked. Roux is prepared separately and added to the cooked cherries and boiled over low heat. Small pinch of kosher salt is added to the sauce and cooked until they attain desired consistency. The flavors of the sauce can be adjusted by increasing or decreasing the amount of any combining ingredient.
Serving – The burgundy cherry sauce is usually served warm after pouring over puddings like rice pudding or desserts like vanilla ice cream.