Sour-Cherry Sauce Recipe (2024)

Sour cherries is a Door County, WI, specialty. You can order from Wienke's. What you want is the pitted cherries w/o sugar probably (click on Fruits/Vegetables on their website). Lovely as is just spooned over ice cream or sutured (unexpected pairing: pistachio ice cream), but if you have a hankering for tart cherries, this could be your solution. https://www.atasteofdoorcounty.com/index.php/component/virtuemart/fruits-vegetables/pitted-cherries-w-o-sugar-16-oz-detail?Itemid=545

I loved this. Per others' reviews, I also didn't strain the sauce. It was perfect on top of a light panna cotta. I eyeballed the cornstarch and probably ended up with closer to 1 tsp, and the final consistency was perfect.Others noted that 3/4 cup sugar was too much, so I cut back to ~1/2 cup (about half white and about half dark brown sugar). The sweetness level was just right for what I used it for, I would do the same next time. Very easy with a great payoff.

Perfect! My cherries were very sour, so the amount of sugar was correct. Also, because they were very tart, I didn't add any balsamic vinegar. I refrained from adding the cinnamon too in order to enjoy the beauty of this brief season of sour cherries.

Perfect proportions! The addition of a splash of balsamic vinegar is genius.

Skip the cinnamon. It’s not needed and overpowers the taste of the cherries.

You can also use drained canned sour cherries, but you might have to add more cornstarch, using the liquid from the cherry mixture instead of adding water.

I have two sour cherry trees in my yard. Last June I picked 20 lbs and still had loads that I couldn’t reach. I can’t wait to make this.

I loved this. Per others' reviews, I also didn't strain the sauce. It was perfect on top of a light panna cotta. I eyeballed the cornstarch and probably ended up with closer to 1 tsp, and the final consistency was perfect.Others noted that 3/4 cup sugar was too much, so I cut back to ~1/2 cup (about half white and about half dark brown sugar). The sweetness level was just right for what I used it for, I would do the same next time. Very easy with a great payoff.

This was tasty BUT - you don't really need to strain it. O started top and ,coxed it back together. Much better texture. Also, next time, I would cut the sugar to 1/2 cup/

A simple recipe for delicious results. The cinnamon and balsamic, in very conservative amounts creates the perfect mysterious perfume that haunts you. Finding sour cherries is a life’s work even though I have access to a very rural area...I guess I just don’t know where to look. Why would anyone strain out the cherries??? That really baffles me!!

This is a great recipe. I canned it in small jars and gave it away as presents. My father in law swears it tastes just like the old cherry soda that he would have. It is excellent on cheese cake, ice cream, in mixed drinks (especially with whiskey!) and even pork chops.

I used Nanking cherries and they were moister and less tart.Fix was to add more cornstarch this time and consider less sugar next time. I like both the cinnamon and balsamic flavors adding depth to this sauce. I too left in the cherries

I've enjoyed a sour cherry sauce on ham since childhoos. I wouldn't think of having a ham without it! I like the somewhat unusual addition of balsamic vinegar. It's doesn't overpower it, but add another layer to the taste of sour cherries and the uncured ham.

Somewhat unusual but really delicious. Reduced cinnamon to slight 1/8 t. Increased cornstarch to 1 T. and still not too thick but perfect for serving over cheesecake. No need to strain - we like the cherries.

Excellent over home-made rice pudding. Made as directed, only I didn't strain the sauce. That way we got to enjoy the delicious fruit as well.

I was sceptical because: no added water to make the sauce? But huge quantities of juice emerge while the cherries and sugar simmer. The combo of cinnamon and balsamic might seem odd, but it is completely delicious. Serve over vanilla ice cream and let some melted ice cream swirl into the abundant sauce. Top with toasted almond slivers.

I used the approximately 3 cups left over from my husband's sour cherry jam. It didn't thicken as I hoped so I doubled the cornstarch. Even then it wasn't at all thick.
The results were intoxicating. Unbelievable. Fabulous.