Sour-Cherry Sauce Recipe (2024)

FAQs

How do you thicken sour cherry syrup? ›

Stir together one tablespoon of cornstarch and two tablespoons of freshly squeezed lemon juice until perfectly smooth. At the nine minute mark, pour it into the pot, stir well, and continue to simmer for about a minute, until syrup thickens.

If you are substituting canned cherries for fresh, you may need to drain or rinse off the syrup before proceeding. Dried cherries, usually made from sour cherries, are called for in recipes for cookies, savory, cold weather meaty dishes, and fall and winter salads.

Grown in Michigan, Montmorency cherries are the most popular sour cherries in the U.S. You can typically find them frozen or canned, rather than fresh. Classic sour cherry pies are typically made with this variety. They're also used to make tart cherry juice.

Neither type of cherry will continue to ripen after it has been picked. Harvest season for cherry trees in most areas begins in early June and runs through late July, depending upon the variety and growing location.

Pour the syrup into a saucepan, then turn the burner on low. Bring the sauce to a low simmer and let it sit for about 10 minutes, stirring occasionally so it doesn't burn. Leave the lid off so that some of the liquid can evaporate, which is what will cause the syrup to thicken.

Boil it more. Maple syrup is typically boiled down to 219 degrees Fahrenheit. If you have syrup that was boiled to less than that, or you like your syrup thicker than standard, just put it in a pot on the stove and boil it to your desired temperature. 240 degrees will get you maple syrup candy.

Typically a serving of fresh or frozen cherries is about one cup (21 cherries). For dried cherries a serving would be half a cup. A serving of strawberries is approximately one cup as well. This is about eight medium size berries.

Cherry Math:

1 pound of fresh sweet cherries = 3 cups whole = 1½ cups pitted.

These world-famous gourmet co*cktail cherries are also available in 400-g (approximately 50-55 cherries) or 6.6-lb cans (approximately 480 cherries).

Also, Cherries simply come and go quite quickly, so it is rare to find cherries on sale or offered at a low price. The reason cherries are so expensive is because fungicides are required to keep the fruits in good shape and not lose them completely.

What is a sour cherry called in English? ›

Prunus cerasus (sour cherry, tart cherry, or dwarf cherry) is a species of Prunus in the subgenus Cerasus (cherries), native to much of Europe, North Africa and West Asia. It is closely related to the sweet cherry (Prunus avium), but has a fruit that is more acidic. Its sour pulp is edible.

Tart cherries (scientific name Prunus cerasus) are also called sour cherries. They are best known as a key ingredient in desserts; most importantly, the cherry pie.

1) The flowers are not being cross pollinated properly - Some varieties of cherry need a nearby pollinating source, whereas others are self-pollinating. A tree may make small fruits without a pollinator, but the fruits will fall off before they mature because the blossoms were not pollinated properly.

Seasons/Availability

Sour cherries are available for a few weeks in the late spring through summer. There are many different varieties with early, mid, to late-ripening times, but the peak season for Sour cherries generally occurs in June and July.

Pour the syrup into a saucepan, then turn the burner on low. Bring the sauce to a low simmer and let it sit for about 10 minutes, stirring occasionally so it doesn't burn. Leave the lid off so that some of the liquid can evaporate, which is what will cause the syrup to thicken.

In addition to cornstarch, agar-agar, and arrowroot powder are other commonly used natural food thickening agents. Arrowroot powder is derived from the tropical arrowroot plant and possesses similar thickening properties to cornstarch.

Add more liquid: The simplest solution is to add more liquid, such as water, broth, or milk. Start by adding a small amount and gradually add more until you reach the desired consistency. Use a blender: If you have a blender, you can puree the soup in batches, adding more liquid as needed.

Maple syrup that is boiled too long will crystallize and maple syrup that isn't boiled long enough will spoil quickly and will be watery because the concentration of sugar in the syrup will be too low.