Cherries in Japan are typically bright red with a balance of tartness and sweetness, and their flesh is often a yellowish colour. However, for this recipe, we’ll be using the dark red cherries more commonly found in the West.
These cherries have a milder tartness and a lovely sweetness. They’re delicious eaten as they are, but because they have firm flesh, they hold their shape well when cooked. Their vibrant red colour also makes them perfect for sauces.
This sauce is fantastic on yoghurt or ice cream, but it pairs especially well with New York style cheesecake. Give it a try!
Find the New York style cheesecake recipe here!
Did you make this recipe?
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Cherry Sauce
Ingredients
- 350 g frozen pitted cherries
- 75 g sugar
- 2 tbsp lemon juice (about half a lemon) tbsp=15ml
- 1/2 tsp cornstarch (aka "cornflour" in the UK and Australia)
- 1.5 tsp water
Instructions
- Get your ingredients ready.
- In a saucepan, combine 350g of frozen pitted cherries, 75g of sugar, and 2 tbsp of lemon juice. Bring it to the boil over medium heat, then reduce to a simmer and cook for about 20 minutes.
- In the meantime, dissolve 1/2 tsp of cornstarch (aka "cornflour" in the UK and Australia) in 1.5 tsp of water.
- Once the liquid from the cherries has reduced a bit, slowly stir in the cornflour mixture.
- Simmer on low for another minute or so until the sauce thickens slightly.
- You can use this sauce on jelly, muffins, or as a topping for yoghurt, ice cream, or New York style cheesecake. Enjoy!
