cherry sauce

Quick and easy recipe for delicious Sour Cherry Sauce

Easy Sour Cherry Sauce

sour cherries

sugar

lemon juice (fresh)

tsp pure vanilla extract

salt

cornstarch

water (to make a slurry)

Add pitted cherries to large saucepan.

Stir in sugar, vanilla, lemon juice and pinch of salt.

Bring to boil, reduce to medium heat and simmer for 7-8 minutes until cherries release all their juices.

Taste and add more sugar if you like sauce a bit sweeter.&nbsp;

In small bowl combine together cornstarch and water.

While constantly stirring add cornstarch slurry to cherries and cook for additional 3-4 minutes until sauce starts to thicken.

Remove from heat and cool. Sauce keeps well in the refrigerator for several days and also freezes very well.

This quick and easy homemade Cherry Sauce is loaded with sweet juicy cherries. We love this cherry topping on cheesecake, waffles, ice cream, and cakes!

Easy Cherry Sauce

sweet cherries ((fresh or frozen), pitted*)

water

lemon juice

Tbsp sugar

In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.

Place over medium heat and whisk constantly until the mixture starts to thicken.

Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.

Cool to room temperature then cover and store in the refrigerator in a glass mason jar or Tupperware container until ready to use. It will thicken more as it stands.

This easy cherry sauce is sweet, tart, and perfect for topping a cheesecake, chocolate cake, and other desserts! Use any type of cherries, fresh or frozen, for this easy cherry topping!

Cherry Sauce

cherries

Tablespoons sugar (start with less and adjust)

lemon juice (freshly squeeze)

Cornstarch slurry

Cornstarch slurry: In a small bowl, mix together the cornstarch and water. Set aside.

Cook cherries

Cook cherries: Heat a large pot over medium-high heat. Add the cherries, sugar, lemon juice, and cornstarch slurry. Bring to a boil, stirring to avoid burning.

Taste

Taste: Once the sauce thickens up, reduce the heat and taste. Adjust with more lemon juice or sugar as needed. Sour cherries may need more sugar and sweet cherries may need more lemon juice. If needed, add 1 teaspoon of water at a time until it reaches the right consistency. Note: sauce thickens after it cools.

Serve

Serve: Wait for the sauce to reach room temperature before topping cold desserts like cheesecake and ice cream, or serve it warm over pancakes,  cakes, and waffles. See Note 1 for storing.

These Pork Chops with Cherry Sauce are so delicious! This amazing dinner will be on your table in just 30 minutes.

Pork Chops with Cherry Sauce

olive oil

shallot (finely chopped)

tart cherries (pitted and halved)

dry red wine

balsamic vinegar

Kosher Salt

pork loin chops (1--thick)

coriander

mustard

black pepper

Heat the oven to 400°F.

Pat the pork chops dry with paper towels. Place the salt, coriander, mustard, and pepper in a small bowl and mix until evenly combined. Rub all of the spice mixture all over the pork chops, set aside.

Heat oil in a small saucepan over medium heat until shimmering. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Season with salt.

Stir in the cherries, red wine, and vinegar. Cook until the cherries soften and the wine has reduced by half, about 10 minutes.

While the sauce reduces, begin cooking the pork chops. Heat oil in a large, cast-iron or oven-safe frying pan over medium-high heat until shimmering. Add the chops and cook, undisturbed, until the bottoms are golden brown, about 4 minutes.

Flip over and place the frying pan in the oven. Bake until the chops are golden brown on the second side and the juices run clear, about 7 to 10 minutes.

Spoon the cherry sauce over the chops and serve.

Over 20+ best sauces to serve with pork chops. One of my favorite recipes is this Cherry Sauce.

20+ Sauces for Pork Chops

https://www.platingsandpairings.com/web-stories/best-sauces-for-pork-chops/

These are 20+ of the BEST sauces for pork chops. I’ve rounded up all of my BEST pork sauce recipes so that you can find what you want to make with your favorite dinner – in a hurry!

20+ BEST Sauces for Pork Chops - Platings + Pairings

This fresh cherry sauce, also known as cherry compote, is quick and easy and perfect for topping everything from cheesecake to waffles to ice cream.

Fresh Cherry Sauce (Cherry Compote)

550 g fresh cherries, pitted ((1.2 pounds))

white granulated sugar

lemon juice ((note 1))

cornflour (cornstarch)

In a medium saucepan, combine the cherries, water, lemon juice and sugar and bring to a boil over medium heat. Turn the heat down so the mixture is just simmering.

Simmer stirring every so often for about 10 minutes until the cherries have softened and the liquid has tripled.

Use a spoon to skim off froth as it's cooking.

Make a slurry using the cornflour and 3 teaspoons of water. Slowly dribble the slurry into the cherries while stirring constantly so that it doesn’t turn lumpy. Do this slowly and stop when you&#039;re happy with the thickness. It will thicken a little more on cooling.

Remove from heat and allow to cool completely.

These no-bake mini cheesecakes have a buttery graham cracker crust and irresistibly creamy filling. Add my homemade cherry sauce for sweet perfection in every bite.

No Bake Mini Cheesecakes Recipe (VIDEO)

graham cracker crumbs (12 whole crackers)

Tbsp unsalted butter (1 stick, melted)

oz cream cheese ((2) 8-oz blocks, room temperature)

sour cream

Tbsp lemon juice (freshly squeezed)

heavy whipping cream

Cherry Topping

Line your muffin tin with paper liners. If you don’t have a spare muffin tin to make 14 total, you can put the extra 2 into ramekins.

In a medium bowl, stir together graham crackers and sugar then add melted butter and stir until crumbs are evenly moistened. Divide the crumbs between your paper liners (about 2 Tablespoons in each). Press the crumbs evenly into the bottom of the liners to form the crust.

In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed.  Add sour cream and lemon juice and beat for another minute until well incorporated.

Wash the mixer attachments and then in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaks form.

Using a spatula fold the whipped cream into the cream cheese mixture until fully combined, scraping from the bottom of the bowl as you mix.  Divide the cheesecake mixture evenly between your cupcake liners (a trigger-release ice cream scoop makes this easy!). Even out the tops with the back of a spoon. The cream cheese should be about level with the tops of the cupcake liners.

Refrigerate the mini cheesecakes for at least 6 hours or overnight (set a reminder to cover with plastic wrap after a couple of hours in the refrigerator).

Make the Cherry Sauce and set it aside to cool to room temperature then cover and refrigerate until ready to serve the cheesecakes.

To serve, remove the wrappers from the mini cheesecakes (the cheesecakes soften as they stand so it’s easier to remove the wrappers right away). Spoon cooled cherry sauce over the mini cheesecakes and enjoy!

Made this recipe with strawberries and Blue Berries on top for 4th of July party.  I put them in a red/white/blue cups.  They were a big hit.  Everyone loved them.

Natasha,
I made your no-bake cheese cakes with frozen cherrys - they came out so good - I followed your recipe to a "T".  You are a fabulous baker, cook, etc, etc, etc - I look forward to making another of your recipes - deciding will be the problem.  You have a wonderful format and it makes everything easy to follow.  Thanks for it all - I plan to do a let more on the stove.  Janet

Love these! just like all your other recipes these turned out great. did I miss how to store them for freezing them ?

I made a dozen of these and people were amazed at how good they were. This is definitely 5 star! Thank you Natasha!

these are soooooo good but how many days they stay good in the fridge when you leave them in glass ramekins?

https://www.youtube.com/watch?v=l0P6kK97I2s

These mini cheesecakes boast a smooth and creamy texture that melts in your mouth. The combination of the buttery crust, velvety filling, and sweet-tart cherry topping creates an unforgettable flavor experience.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

Graham Cracker Crust Ingredients: 
►1 1/2 cups graham cracker crumbs (from 12 whole crackers)
►1 Tbsp granulated sugar
►8 Tbsp unsalted butter (1 stick)

Ingredients for No-Bake cheesecake: 
►16 oz cream cheese (from 2, 8-oz blocks), room temperature
►2/3 cup granulated sugar
►2 Tbsp sour cream
►2 Tbsp lemon juice, freshly squeezed
►1 cup heavy whipping cream
►1 Recipe Cherry Topping (link to cherry Sauce recipe)

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/no-bake-mini-cheesecakes/

⭐️TOOLS, USED IN THIS VIDEO (affiliate):
►My Cookbook: https://amzn.to/3rcdXRD
►High-powered Blender: https://amzn.to/3NFcTNO
►Cupcake Liners: https://amzn.to/3pBeI6m
►Bench Scraper: https://amzn.to/3O0ixvg
►Favorite Hand Mixer: https://amzn.to/3PLvZEP
►Trigger Release Ice Cream Scoop: https://amzn.to/3O3xuwG
►Cupcake Pan with Cover: https://amzn.to/46Fwjuw
►Cherry Pitter: https://amzn.to/3JLWq9B

ALWAYS IN MY KITCHEN (affiliate):
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:13 How to make no bake crust
1:37 How to make the delicious creamy filling
3:20 How to fill cupcakes baking sheet
4:12 How to make the cherry topping
5:11 Taste test and serving suggestions

CONNECT:
►WEBSITE: https://natashaskitchen.com
►ALL MY RECIPES: https://natashaskitchen.com/recipes/ 

💌Fan Mail:
Natasha's Kitchen
PO Box 161
Meridian, ID 83680
USA
#natashaskitchen #nobakedessert  #minicheesecakes

No Bake Mini Cheesecakes Recipe + Homemade Cherry Topping

This Black Forest ice cream cake has a rich, fudgy brownie layer topped with kirsch infused cherry sauce, then a layer of vanilla ice cream. Then finished with dark chocolate ganache and fresh cherries!

Black Forest Ice Cream Cake

cherries (fresh

Kirsch

unsalted butter (melted)

brown sugar

eggs (room temperature)

vanilla extract

cocoa powder

all purpose flour

espresso powder (optional)

chocolate

heavy cream

vanilla ice cream

chocolate shavings

Add the cherries and sugar to a large pot.

Heat over medium heat until the cherries begin to break down and get syrupy.

Dissolve the cornstarch in water, then add to the cherries and stir until the filling thickens. Then stir in the Kirsch.

Remove from the heat and let cool completely to room temperature.

Preheat the oven to 350°F and line a 6 inch round cake pan with parchment paper on the bottom and sides.

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar.

Add in the eggs one at a time and whisk each one until fully incorporated and the batter starts to get lighter in color.

Then add in the Kirsch and vanilla extract and mix until smooth.

Fold in the cocoa powder, espresso powder, flour, and salt and mix until the batter is just combined.

Pour the batter into the prepared cake pan.

Bake at 350°F for 25-35 minutes or until an inserted knife comes out mostly clean.

Remove from the oven and let fully cool in the pan.

Brownie Layer

Once the cake layers are fully frozen, make the ganache.

To make the ganache, add the chopped dark chocolate to a large bowl.

Then place the cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.

Pour over the chopped chocolate and let sit for about two minutes. Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.

Let sit for 10-15 minutes until the ganache is cool to the touch but still pourable.

Chocolate Ganache

For the ice cream layer, line a 6 inch round cake pan with plastic wrap. Add about 3 cups slightly softened vanilla ice cream to the pan and press into an even layer. Cover and let ice cream layer freeze for at least 2 hours (overnight is even better).

After both the brownie layer and cherry compote are cool, spread the cherry filling in an even layer over top of the brownie. Then freeze for 2 hours until set.

To assemble the cake, place the brownie and cherry layer on a serving plate, then top with a frozen ice cream layer.

Remove the cake from the freezer and pour the cooled ganache over the top. Use on offset spatula to gently push some of the edges to create the drip effect.

Place the cake back in the freezer for at least 30 minutes.

Then top with fresh cherries and chocolate shavings.

Assembly

Top 8 cherry sauce recipes from across the web

The most viewed cherry sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Easy Sour Cherry Sauce

Easy Cherry Sauce

Cherry Sauce

Pork Chops with Cherry Sauce

20+ Sauces for Pork Chops

Fresh Cherry Sauce (Cherry Compote)

No Bake Mini Cheesecakes Recipe (VI...

Black Forest Ice Cream Cake

Top 8 cherry sauce recipes from across the web

The most viewed cherry sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Sour Cherry Sauce

Easy Cherry Sauce

Cherry Sauce

Pork Chops with Cherry Sauce

20+ Sauces for Pork Chops

Fresh Cherry Sauce (Cherry Compote)

No Bake Mini Cheesecakes Recipe (VI...

Black Forest Ice Cream Cake

The most viewed cherry sauce recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine