Cherry Sauce
Gluten Free, Dairy Free Cherry Sauce
I was always taught not to waste food. Not that you had to eat everything on your plate but not waste the food that you didn’t eat (only serve up what you can eat and store the rest) and think about the waste that comes out of preparing a meal. Can you make a vegetable stock out of the trimmings or save the chicken bones for a broth? This is a simple recipe I created from the rare occasions I use tinned cherries. They come in such a delicious syrup it always seemed such a waste just to throw it away.
Ingredients:
415g tin of cherries in syrup
Water
1/2 cup of granulated sugar
2 tbsp. cherry brandy (optional) or 2 tsp cherry flavouring (if required)
Method:
Another easy recipe! When I require cherries from a tin I sieve them over a heavy based saucepan so I can collect the sauce. I then fill the tin up with water and pour the water also into the saucepan. Add the sugar and turn on to a low heat. Heat through until the sugar has dissolved and the sauce begins to thicken.
At this point you need to taste it (carefully - it will be burning hot). Add extra cherry flavouring if you wish or a liqueur of your choosing. I prefer to add cherry brandy. Mix again for another few minutes and taste some more. Once you are happy with the taste, remove from the heat and leave to cool.
Once cool pour into a bottle and place in the fridge until you need to use it. This should store for a couple of weeks in the fridge.
Additional Notes:
Warm it through or keep it as it is and add to ice cream.
It is also wonderful to use with my Chocolate Cherry Cake as a sauce topping (see recipe link below).
Equipment Used:
Heavy based saucepan
Spoon
Storage bottle
