Cherry Sauce to Enjoy With Ice-Cream and Other Desserts All Summer Lon

10 servings
30 min

This year, I’m sharing not one, but two cherry recipes. Because why the heck not? I just posted my favorite four-ingredient cherry simply syrup, and now, I’m going to share with you this yummy cherry sauce. Great on ice cream and other summer treats. Or, enjoy it as is with a dollop of whip cream. No shame in my cherry game here friends!

If you’ve been around since I first partnered with the Northwest Cherry Growers, then you know all about canning cherries, and maybe you made my cherry hand pies. (They are borderline life-changing.) You might have also enjoyed these cherry scones. And this year, along with the simple syrup, I wanted to add this easy cherry sauce. Similar to pie filling, it’s the perfect addition to have around all cherry season. Double the recipe, add some biscuit dough on top, bake at 350 for 35 minutes, and all of the sudden it becomes cherry crisp. Truly the options are endless.

Cherries pack so much flavor in everything and they’re always a crowd pleaser. Very rarely do I ever hear of a person not liking cherries. They are one of my top fruits to bake with for summer gatherings, parties, or to make an average day a little extra special.

And it doesn’t have to take long, be ornate, or come together after hours in the kitchen. This recipe, along with the Cherry Simple Syrup I shared yesterday, requires 30 minutes top. The flavor and presentation, however, will be the same as if you had labored in the kitchen all afternoon.


Thank you to the Northwest Cherry Growers for partnering with me and sharing the cherry love again this year! It’s always a highlight of my summer!


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Cherry Sauce to Enjoy With Ice-Cream and Other Desserts All Summer Lon

Recipe details

  • 10  servings
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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Ingredients


  • 2 pounds pitted cherries
  • 1/2 cup water
  • 1/2 cup sugar
  • 2 Tbsp cornstarch
  • 2 Tbsp lemon juice
  • 1 tsp vanilla

Instructions


Place pitted cherries in a saucepan with water and sugar. Stir until a rolling boil.
Once boiling, mash cherries with the back of a spoon.
Mix lemon juice with cornstarch in small cup or bowl. Pour into cherries and stir until begins to thicken.
Remove from heat and add vanilla.
Let cool and use immediately or store in container.
Refrigerate for up to a week.

Eryn | Eryn Whalen Online
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