I was struck by a frantic need to buy a ton of cherries when they were on a “one day sale” at Whole Foods recently. But, because cherries don’t last long, I knew I wanted to preserve their flavor for treats to come. Instead of pitting and freezing them, however, a cherry sauce came to mind!
This sauce reminds me of a sauce that was in a Greek sundae that was ordered as part of the dessert spread during one of our last trips to Chicago. Cherry sauce is great for sundaes (especially on rich chocolate ice cream) but it’s also great on yogurt, pancakes, or oatmeal! And, because it only has the calories of the cherries (no sugary syurp for me!) there’s no guilt with this treat.
Fresh Cherry Sauce
4 ½ cups red cherries, pitted*, cut in half
¼ cup water
juice from 1 lemon
2 Tbs. Splenda (or sweetener of your choice)
*OXO makes a cherry pitter which would have made this a snap…but I don’t have one so I cut them all by hand and had joyful red fingers for days
~In a large saucepan, combine all of the ingredients. Bring the mixture to a boil and then reduce to a simmer. Let simmer until slightly thickened, about 30-35 min, stirring with a silicone spatula intermittently.
~The mixture is done, so pour it into 3 small jars, one large jar, or 1 medium jar and 1 small jar (depending on which size jars you have on hand or how you’d like to store the sauce). Either seal the jars via canning method (submerge the closed jars in simmering water for 15 min, then let set on the counter for a few hours to cool down). Keep in the fridge until you’re ready to use it.
Suggested uses: This is an amazing ice cream sauce, of course. It would taste so decadent on top of chocolate ice cream, or refreshing on top of vanilla. Try this sauce on top you’re your Greek yogurt instead of the typical berries. OR, stir it into your morning oats!
YUM! This sauce sounds delish! I love cherries and have been using them in so many recipes lately.
WOW! I keep seeing cherries on sale and have been meaning to stock up. This is just the push I needed!
Amy
Chobani
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