This cherry sauce recipe uses just three ingredients and no starches, making it gluten free and keeping it light, fresh and fruity. You'll want to pour this delicious sauce over all your favourite desserts!
Add 350 grams cherries, 100 grams white sugar and 1 tablespoon lemon juice to a small saucepan and bring to a boil, then turn down the heat to simmer for 10 minutes stirring occasionally.
Remove from the heat and blend to a smooth sauce, then set aside to cool.
Notes
This recipe makes 1 cup or roughly 150 grams of cherry sauce.
Cherries
You can use fresh or frozen cherries. Use a pitter to remove cherry stones.
Variations
for the summer - add some grated coconut or a little fresh orange juice for extra freshness.
for the winter - stir in a crushed clove, a small piece of ginger and a pinch of cinnamon for some seasonal spice.
For a chunkier texture skip blending the sauce before serving.
Make ahead/storing
To prepare in advance: set it aside to cool then transfer to a sealed container and chill for up to 3 days. It will thicken slightly when chilled, so mix with a tiny bit of water before using.Freeze in ice cube trays, then tun out and store the frozen cubes in labelled freezer bags for up to 3 months. Thaw in a covered container in the fridge overnight or on the counter.