Cherry Pie Filling Recipe – Cherry Sauce
Cherry Pie Filling Recipe is a basic Homemade Cherry Sauce that is easy to make and a delight to eat. Make it at the beginning of the week and use it to top cheesecakes, ice cream, yogurt, cottage cheese, crepes, pancakes and breakfast oatmeal OR fill turnovers and cakes with it throughout the week.
Made with just a handful of ingredients, this one will become your summer favorite!
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I’m so excited about the cherry season being here! I love cherries fresh, off the cherry tree, but there’s definitely a place in my heart for some cherry sauce that makes almost anything better.
I was making this cherry sauce only a pound of cherries at a time, as I wanted it to be fresh, but it was disappearing so fast that I had to make it couple times in a row.
Forget putting it over anything, I just wanted to eat it with as spoon, and so did my almost toddler!
I’m sharing this Cherry Sauce as part of a different dessert that I will post next week (Eeek -here it is! How Stunning is this Pavlova Cake?!).
This recipe doesn’t really need much sugar if you have sweet cherries, but if you’re going to combine this with something less sweet or unsweetened, like cottage cheese or unflavored yogurt, you can increase the sugar amount to 1/2 a cup or even 3/4 a cup.
Use your tastebuds as you guide. Sour cherries would require a lot more sugar than this recipe calls for, as well.
So, how do you make this magic dessert sauce that is the ‘cherry on the top’ literally, to so many things? Well, easy peasy, and see for yourself!
Cherry Pie Filling Recipe
How to make Homemade Cherry 🍒 Pie Filling
Pit the cherries, using a cherry pitter, then combine them with some sugar and water in a sauce pan over medium heat.
Meanwhile, you’ll combine the remaining water and the corn starch, which will then be added into the cooking cherries. Stir. Let cool and add rum or brandy if you wish for a little spike.
If you’re looking for ideas on how to use this delicious dessert sauce, here’s a couple of our favorites:
- Black Forrest Cake – you can replace the cherry cake sauce with this one.
- Crepes – the Cherry Sauce will go wonderfully over any of the dessert crepes.
- Ricotta Pancakes –
- 4 cups cherries pitted
- 1 tbsp lemon juice (1 tbsp = juice from 1/2 lemon)
- 1/4 cup sugar (use up to 1 cup per 4 cups of cherries if combining the sauce with something less sweet)
- 1.5 tbsp corn starch
- 3/4 cups water
- 2 tbsp rum or brandy (optional)
How to make the Cherry Sauce
Pit cherries and add them to a medium size sauce pot.
- Add sugar and half the water to the cherries and set over medium heat, cook for about 3 minutes (up to 10 minutes, if you like the cherries very soft).
- Meanwhile, stir the remaining water with the cornstarch.
Pour the corn starch slurry into the cherries while quickly stirring and let cook for another several minutes, or until the sauce is thickened and the cornstarch flavor disappears (do not cook the sauce with the cornstarch slurry for longer then several minutes, or the sauce will thin back down). Allow to cool.
Add rum or brandy and vanilla extract and stir again. Store in a closed container in the fridge.
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