Stewed Cherries
A simple and elegant dessert of stewed white-heart cherries, lightly sweetened and flavored with maraschino liqueur.
Ingredients
- 1 pound White-heart cherries, pitted (Fresh or frozen (thawed) can be used.)
- 1 cup Water (Use only enough to barely cover the cherries.)
- 1 cup Granulated sugar (Adjust to taste.)
- 2 drops Cochineal extract (optional) (For a light pink color.)
- 2 tablespoons Maraschino liqueur (Or almond extract to taste.)
More recipes using Cherries
PRESERVED CHERRIES
These preserved cherries offer a delightful burst of sweet and tart flavors, perfect for topping desserts or enjoying as a standalone treat. The recipe uses a simple method of simmering the cherries in a sugar syrup until they reach a luscious, jelly-like consistency. The result is a rich, satisfying preserve with a beautiful texture.
Canned Cherries
Preserve the sweet taste of summer with this classic recipe for canned cherries, a delightful treat from a bygone era. These cherries, simmered in a sugar syrup, offer a rich, sweet flavor that's perfect for topping desserts or enjoying on their own. The simple method of canning ensures a satisfying, comforting taste that will transport you back in time.
Cherry Sauce
This simple Cherry Sauce recipe from 1900 offers a delightful way to elevate your desserts. The sauce features a balance of sweet and tangy flavors, with the natural sweetness of cherries complemented by a hint of lemon. It's a quick and easy recipe, perfect for serving over cold puddings or other treats. The sauce has a rich, fruity flavor.
Cherry Sauce
A classic Anglo-Indian sweet and spiced sauce made with dried cherries, black currant jelly, and aromatic spices. While water can be used, the original recipe highly recommends using Claret (red wine) for a superior flavor. This sauce pairs excellently with game, roast meats, or rich puddings.
Instructions
- 1Gently rinse the pitted cherries.
- 2In a saucepan, combine the cherries, water, and sugar.
- 3Bring the mixture to a simmer over medium heat. Reduce heat to low and gently stew the cherries until they are tender but not broken, about 15 minutes. Stir occasionally to prevent sticking.
- 4Remove from heat. Stir in the cochineal extract (if using) and maraschino liqueur. Strain the syrup if desired for a clearer sauce.
- 5Serve warm or chilled.
You Might Also Like
PRESERVED CHERRIES
These preserved cherries offer a delightful burst of sweet and tart flavors, perfect for topping desserts or enjoying as a standalone treat. The recipe uses a simple method of simmering the cherries in a sugar syrup until they reach a luscious, jelly-like consistency. The result is a rich, satisfying preserve with a beautiful texture.
Cherry Sauce
This simple Cherry Sauce recipe from 1900 offers a delightful way to elevate your desserts. The sauce features a balance of sweet and tangy flavors, with the natural sweetness of cherries complemented by a hint of lemon. It's a quick and easy recipe, perfect for serving over cold puddings or other treats. The sauce has a rich, fruity flavor.
Canned Cherries
Preserve the sweet taste of summer with this classic recipe for canned cherries, a delightful treat from a bygone era. These cherries, simmered in a sugar syrup, offer a rich, sweet flavor that's perfect for topping desserts or enjoying on their own. The simple method of canning ensures a satisfying, comforting taste that will transport you back in time.
Cherry Sauce
A classic Anglo-Indian sweet and spiced sauce made with dried cherries, black currant jelly, and aromatic spices. While water can be used, the original recipe highly recommends using Claret (red wine) for a superior flavor. This sauce pairs excellently with game, roast meats, or rich puddings.