What makes this cherry sauce recipe better than the average is that doesn’t have any added sugar. Cherries provide the sweetness naturally!
As we all know because I’ve been pounding it into everyone’s heads by saying it over and over, I love cherries. Love. I wish I could eat them year round.
“But you would get sick of them,” you say.
I don’t think it’s possible for me to get sick of this delicious fruit.
This post may contain affiliate links, which means I get a small commission, at no additional cost to you, if you click the link and buy something. You can read my disclosure here.
- Wash your cherries before using them. Here’s how: Put as many cherries as you want in a wire strainer and run water on them. Pull off all the stems and place them in the sink. Grab a handful of cherries, squeeze a small amount of natural, non-scented foaming soap (I buy mine from Whole Foods) on top, gently roll them together in your hands, and set them in the strainer. Continue until all the cherries have been washed and then run water over them, gently rolling them between your hands again to get the soap off.
- I use a cherry pitter to pit the cherries. It’s a wonderful gadget that makes it fast and easy to get the pit out.
- To protect your clothing, don an apron before using the cherry pitter because the juice tends to splatter.
- Since cherries are naturally sweet, I don’t add any sweetener to this cherry sauce. Make it like this to see what you think before adding additional sweetener.
How to make cherry sauce
Remove the stems, wash the cherries (see helpful tips) and pit them.
See what a fabulous job the pitter does?
Add cherries and water to the pan.
Turn the heat to medium under the saucepan and once it starts to boil, set the timer for 10 minutes.
Now, I take one of my other favorite gadgets, the pastry blender and smush the cooked cherries. Sometimes I leave some of the cherries whole just because I like my sauce that way.
But this time I mash them thoroughly. Just know, the more you mash them, the juicier your sauce gets.
I scoop the sauce into a jar and let it cool on the counter.
Now, for the vertical shot of the cherry sauce!
I wanted to include an old photo that shows the what the sauce looks like when you leave a bunch of the cherries whole.
I love it both ways but this time around, I knew I was going to use the cherry sauce in some baked goods and I wanted them to not have big chunks of cherries.
I hope you enjoyed this cherry sauce recipe. It is so good dribbled over cheesecake, ice cream, yogurt or anything else you can think of!!
And as always, may all your dishes be delish!
If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!
Not Your Average Cherry Sauce
- 4 cups bing cherries washed, pitted and de-stemmed
- 1/4 cup water
- Place pitted cherries and water in a medium saucepan and heat it on medium4 cups bing cherries, 1/4 cup water
- Once it comes to a boil, cook it for 10 minutes
- Take a masher and mash most of the cherries into a sauce. I leave some whole
- Pour into a jar and let cool on your counter for 2 hours. Or you can eat it warm
- Spoon on some cheesecake
Originally published in July of 2017.