Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, tart cherry sauce. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Tart Cherry Sauce is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Tart Cherry Sauce is something that I’ve loved my whole life.
Can I Use Fresh or Frozen Cherries? This Cherry topping recipe is so versatile - either fresh or frozen cherries work. Fresh cherries are perfect in the summer at.
To get started with this particular recipe, we must prepare a few ingredients. You can cook tart cherry sauce using 5 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Tart Cherry Sauce:
- Prepare 1/2 cup sugar
- Get 2 tbsp cornstarch
- Make ready 1/2 cup water
- Get 2 cup fresh or frozen pitted tart cherries
- Prepare 1 tbsp cherry liqueur or cherry brandy
Sour cherries are a tasty fruit that may be a tad too tart to eat fresh but are wonderful in pies, jams, sauces, cocktails and even savoury dishes like. I love to use it on my tart cherry BBQ ribs, which are pork spare ribs that have a dry rub and then get mopped with this tart cherry BBQ sauce. Cook over medium heat until thickened. Remove from heat & add margarine.
Instructions to make Tart Cherry Sauce:
- In a medium saucepan stir together sugar and cornstarch; stir in water. Add cherries. Cook and stir constantly over medium heat until thickened and bubbly. Cook and stir for 2 more minutes. Remove from heat. Stir in liqueur.
- Serve warm or at room temperature over ice cream or favorite dessert.
Serve over ice cream, cake or cheese cake. Add cherries; bring back to a boil. Remove from heat and stir in lemon juice. Pork, lamb, and cooked ham: serve alongside roasted pork, a leg of lamb, and cooked ham to contrast the bold savory flavors with the sweet and tangy cherries. In a saucepan, combine sugar and cornstarch.
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