We housewives always strive for a good taste of fruit topping, and we need it for making cakes, but to make cakes much tastier, here are a few tips and best recipes for cherry sauce.
Ingredients:
1, 1 kg sweet cherries (fresh or frozen), cleaned of pits
115 ml of water
2 Tbsp cornstarch
2 Tbsp lemon juice
4 Tbsp sugar
Preparation:
Put 1/3 water for fresh cherries and 1/4 water for frozen cherries in the middle pan. Whisk 1 tablespoon of cornstarch and add 1 tablespoon of lemon juice and add 2 tablespoons of sugar.
Then place on a hot plate and mix the ingredients over a moderate heat until it starts to thicken. Then add the cherries and cook, stirring occasionally, until the sauce boils for about 5–10 minutes for fresh and 15 minutes -17 minutes for frozen.
The sauce should be thick and even so that bubbles appear, then remove the sauce from the heat.
Cool the pine to room temperature and then pour into a sterile covered lid and store in the refrigerator until use.
The longer it stands, the thicker the sauce will be
2. Method Roasted Cherry Sauce
If you want, you can add some other spices or flavors (lemon peel, cinnamon, etc.), but I prefer the taste of cherries.
Ingredients:
1 kg cherry, washed and pitted (the darker and ripe, the better)
2/3 cup sugar (feel free to use a little more if your cherries really aren't, really ripe)
1 teaspoon vanilla
Preparation:
Preheat oven to 350 degrees. Mix all the ingredients in a large baking dish and bake for about 30 minutes, or until the cherries are super soft. Remove from the oven, mix, and mash with a potato masher. Cool in a bowl, then spoon into jars. Store in the refrigerator or freeze.
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