How To make Cherry Sauce
17 oz Dark sweet cherries, undr-
Ained (pitted or unpitted) 1 T Cornstarch
1 1/2 t Lemon juice
1 t Grated lemon peel
1. Drain cherry juice into a deep, 1-quart, heat-resistant, non- metallic
casserole. Set cherries aside. Blend cornstarch into cherry juice until smooth. 2. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and clear. Stir occasionally. 3. Add cherries, lemon juice and lemon peel to thickened cherry juice. Stir to combine. 4. Heat, uncovered, in Microwave Oven 1 minute or until sauce bubbles and cherries are hot. 5. Spoon over ice-cream or cake. Makes 2 cups Variation: If desired, sauce may be made from canned blue- berries, strawberries, raspberries, pineapple or diced peaches. Cherries Jubilee: Heat 1/4 cup brandy in Microwave Oven in a heat-resistant, non-metallic long-handled dish or spoon 20 seconds Ignite brandy and pour over cherry sauce. Spoon over ice cream. Tip: If a heat-resistant, non-metallic spoon is not available brandy may be heated in any heat-resistant, non-metallic vessel and transferred to a long-handled ladle before igniting.
How To make Cherry Sauce's Videos
AMAZING cherry mirror glaze cheesecake recipe
Watch how to make this AMAZING mirror glaze cheesecake recipe. Plus, it's got a cherry on top.
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Video: Helen Cathcart
Recipe: Emily Jonzen
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FOR THE GLAZE: you will need
- 4 leaves platinum-grade gelatine
- 225g caster sugar
- 175ml double cream
- 100g white chocolate, finely chopped
- 1 tsp red food colouring gel
Cherry ???? sauce - not cranberry 
Cherry sauce - not cranberry
Ingredients
- 500g (1.1 lbs) pitted cherries, fresh or frozen
- 100g (3.5 oz) sugar
- 1 tbsp chopped thyme
- 3 tbsp red wine vinegar
- 2 tbsp butter
Method
1. Combine the cherries, sugar, chopped thyme, red wine vinegar, and butter in a pot. Cook over medium heat for 40-45 minutes, stirring frequently to prevent sticking.
2. After cooking, turn off the heat and gently mash the cherries to release their juices and enhance the sauce's texture.
3. Transfer the sauce into a sterilised jar. Allow it to cool before storing in the refrigerator. The sauce should keep well for up to 2 weeks.
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Gressingham Duck With Madeira & Cherry Sauce | The F Word
Gordons shows how to make Gressingham Duck with Madeira & cherry sauce.
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Cherry sauce/ cherry jam
How to make cherry sauce/ jam
The recipe :
Fresh cherries 1/2 kg 1 large cup
Sugar 100 ml 85 gram
Lemon 1 teaspoon
Water 1 cup
Corn starch 1 teaspoon
METHOD:
Take a pan put cherries ,water ,sugar lemon juice mix all ingredients then cook 15- 20 minutes cool it Down then keep in refrigerator u can use it for cakes, Cookies , ice creams n for multiple things
Cherry Sauce | Perfect on Ice Cream, Pancakes, Waffles, Cheesecakes, Yogurt & More
Hi Everyone!
Today we will be making a delicious cherry sauce that is wonderful on anything! It is so easy to make & extremely delicious!
Recipe:
1 package of frozen pitted cherries (600g)
1/2 cup sugar
1/3 cup water
2 teaspoons cornstarch
1/2 teaspoon vanilla extract
1/8 teaspoon salt
Roast Duck with Cherry Sauce Recipe
Roasting a duck is really straightforward, and of all the sauces to have with duck I love the sweet/sour cherry sauce the most. Recipe at FACEBOOK:
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