I’ve been enjoying summer’s bounty of fresh fruit — blueberries, peaches and especially cherries. Right now organic cherries are plentiful, so I’m making a Fresh Sweet Cherry Sauce to take advantage of them. It’s a simple one‑pan sauce that’s wonderful warm or chilled and versatile enough for desserts and savory dishes alike.
Homemade sauces are easy and far superior to many store-bought options. The first time I made this cherry sauce was on a whim while vacationing in Big Sur. The coastline there is breathtaking — a perfect place to unplug and slow down. With limited grocery options along Highway 1, we stocked up in Monterey and brought fresh cherries with us. They were great to eat on their own, but when they began to get pushed aside, I turned them into a sauce we used on pancakes, ice cream and even with pork.
Start by pitting the cherries. If you don’t have a cherry pitter, use a paring knife: cut vertically around the stem end to the pit, roll the cherry on the board as you cut and stop when the knife hits the pit. Then pull the halves apart and pop the pit out. At home I sometimes wear disposable gloves and push the pits free with my thumbs. It’s a bit tedious, but it goes quickly and gives you a bowl of neat pitted halves.
Once pitted, the sauce is very straightforward. Place the cherries in a saucepan with sugar, a bit of water and citrus zest and juice. I like lemon or orange, but lime works too. A splash of good-aged balsamic vinegar adds a subtle tang and deepens flavor — use it sparingly and choose a quality balsamic that’s mellow rather than very acidic. A little almond or vanilla extract can also enhance the cherry notes; add extracts off the heat so they stay bright.
I use cornstarch to thicken the sauce. Stir a small amount of cornstarch into a bit of the hot cherry juice until smooth, then return it to the pan and simmer until the sauce thickens. This keeps the cherries partly intact — I prefer a sauce with some bite rather than a fully broken-down compote. The sauce will continue to thicken as it cools, so adjust cornstarch to achieve the consistency you like: less for a pourable sauce, more for something closer to a filling.
The process takes only a few minutes on the stove. Don’t overcook — cook just long enough to soften the cherries while preserving some texture. The finished sauce has a deep, rich color and a fresh cherry flavor that pairs beautifully with vanilla ice cream, pancakes, waffles, cake, grilled pork or chicken.
Fresh Sweet Cherry Sauce
An easy one-pan sauce made with fresh cherries and citrus. Delicious warm or cold on desserts and savory dishes.
Ingredients
For the sauce:
- 2 cups pitted sweet cherry halves (about 1 lb.)
- 5 tablespoons sugar (adjust to taste)
- Zest and juice of one lemon (or orange or lime)
- 1/4 cup water
- Pinch of salt
- 2 1/2 teaspoons cornstarch (adjust for desired thickness)
Optional additions:
- Generous splash of good-quality, aged balsamic vinegar (add off heat)
- 1/8 teaspoon almond or vanilla extract (add off heat)
Instructions
- Place the pitted cherries, sugar, citrus zest and juice, water and a pinch of salt in a small saucepan. Bring to a boil over medium heat and cook, stirring frequently, for 1–2 minutes — just to soften the cherries without breaking them down.
- Spoon a little of the hot cherry juice into a small bowl and whisk in the cornstarch until smooth.
- Stir the cornstarch mixture back into the pan and boil for another minute or until the sauce thickens to your liking. Remember it will thicken more as it cools.
- Remove from heat and stir in balsamic or extract if using. Serve warm, or cool and store covered in the refrigerator for up to two weeks.
Notes
Substitute orange or lime for the lemon if you prefer. If making the sauce for meat, increase the balsamic for a more savory glaze. Use frozen pitted cherries if fresh aren’t available. For a more fluid sauce (ideal for ice cream), use about 2 teaspoons cornstarch; for thicker sauce or filling, use 2 1/2 teaspoons to 1 tablespoon and reduce or omit the water.
The Merchant Baker Copyright © 2017
Use this sauce liberally — over ice cream, pancakes, waffles, cake, or alongside pork and chicken. It’s an easy way to showcase fresh cherries and one of my favorite summer condiments. If only I could enjoy it while driving along Highway 1 in Big Sur — that would be perfect.
