1 December, 2015
When cherries are in season, I just can’t walk pass the huge cherry baskets without buying some. They look so inviting, all shiny and plump. After trying several recipes and eating a lot of fresh cherries, I thought of making a cherry sauce for a change.
A sauce is a good way to preserve the cherries for a few days, but I found this tastes nicest when served straight off the saucepan or at least on the same day of making.
This is a simple sauce, with fresh pitted cherries. But there is this one ingredient that takes this simple sauce to the next level. That is red wine. I used a merlot with a fruity note. The wine adds acidity and really balances the flavours of this sauce.
This sauce is ideal served with creamy, sweet desserts as it cuts through the heavy flavours. I made a creamy vanilla no-churn ice cream to carry my sauce.
I try not to smash all those cherries too much while cooking, so you get whole cherries in the sauce which will burst in the mouth along with that silky smooth ice cream.
Hope you’ll like it!
- 11/2 cups fresh cherries
- 1/4 cup water
- 2 tbsp. butter
- 2 tbsp. raw sugar
- 2 tsp. corn flour
- 1/4 cup 'fruity' red wine
- Remove stems and stones from cherries. Try to keep the cherry in one piece.
- Put all above ingredients in a heavy bottomed saucepan and bring to boil over medium heat, staring to stop bottom from burning.
- When stirring, try not to mash the cherries as we need whole cherries in the sauce.
- Reduce heat and let it simmer for about 5 minutes or until sauce is thickened and cherries become softer.
- Add more water if sauce is too thick. And omit wine for a non-alcoholic version.
- Remove from heat and serve warm.
- Store leftover in fridge and reheat before serving.
- Makes about 1 cup of sauce.
- Best eaten within few hours of making.