cherry topping

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

water

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.

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.

Dark Morello Cherries Pie Filling

Dark Morello Cherries (24 oz)

sugar ((65-70 grams))

salt

almond extract

lemon juice

butter

5.8 oz pastry or all-purpose flour

sugar

unsalted butter

4-6 tablespoons of ice cold water

Drain the cherries, separating the juice and the cherries. You should have 2 cups of cherries and well over a cup of juice. Measure out exactly 3/4 cup liquid (that’s all you’ll need).

In a large saucepan (2-3 quarts), combine the sugar, cornstarch and salt. Add the 3/4 cup of cherry juice and stir until smooth. Place saucepan over medium heat and whisk or just stir until mixture boils, thickens and becomes translucent.

Remove from the heat and stir in the drained 2 cups of cherries, almond extract, lemon juice and the butter (if using). Chill until ready to use.

For sauce, you can leave out the butter, but if you are using the filling in cherry tarts or pies, the butter gives the filling a little more body.

In a mixing bowl , mix together flour, sugar, and salt.

Cut the butter into bits or grate it with a cheese grater and scatter it over the flour.

With a pastry cutter or your fingers, mix until coarse.

Add cold water a few tablespoons at a time and stir, pushing all dough toward the center, with a heavy duty scraper until dough holds together.

Press into two tight balls (or one large one if making one large crostata), wrap in plastic and chill for at least half an hour or until ready to use.

To make a small to medium size tart, set one section of dough on a floured surface. Let it sit at room temperature just until it is soft enough to roll.

Roll into an 8 inch square and transfer to a parchment lined rimmed baking pan. Spread a thin layer of egg wash over the circle. Spoon about 1 cup of the cherry mixture in the center of the circle, leaving about a 2 inch border. Bring borders of circle up and over the edge of the perimeter of the cherries so that the crust covers just part of the cherries and pinch the edges. It will look like a square, but the edges will probably come apart a little during baking.

Brush crust with more egg wash and sprinkle with sugar if desired. Bake at 425 degrees F for about 20 minutes or until golden brown. Let cool for 30 minutes to an hour before serving.

Free Form Cherry Tart (Two Small or One Large)

Top 3 cherry topping recipes from across the web

The most viewed cherry topping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Cherry Sauce

Fresh Cherry Sauce (Cherry Compote)

Dark Morello Cherries Pie Filling

Top 3 cherry topping recipes from across the web

The most viewed cherry topping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cherry Sauce

Fresh Cherry Sauce (Cherry Compote)

Dark Morello Cherries Pie Filling

The most viewed cherry topping recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine