Cherry Sauce

Servings: 4 servings

Magical homemade cherry sauce, a sauce with fresh cherries and texture. This cherry sauce will make your mouth crave for more! Can be used for rice pudding on Christmas Eve, at Christmas lunches, or for any other occasion that calls for cherry sauce.

Author: Anette Søstrøm Asmussen

Course: Sauce

Cuisine: Danish

Keyword: Christmas, Christmas Food, Danish food, Denmark, Dessert, Grandma'S Food, Sauce, Sweet

Prep Time: 5

Cook Time: 30

Metric - US Customary

Ingredients

350 gram cherry without pits
150 gram Orange Juice or good orange juice
150 gram Port
50 gram Water
70 gram Cane Sugar
20 gram Syrup Light or dark
1 pcs. Vanilla Pod
8 gram Potato Flour for thickening
25 gram Water Mix with potato starch

Instructions

Take your vanilla pod and place it on a cutting board. Slice it lengthwise so you can scrape out the seeds.
Next, take the seeds with a bit of sugar to ensure the seeds separate from each other.
Then add the vanilla, water, cane sugar, port wine, and orange juice to a saucepan, where it should come to a boil over medium heat.
Boil it for 3-4 minutes before adding the cherries to the saucepan, and continue cooking on low heat for about 15-20 minutes.
Take potato starch and stir it into 1/4 deciliter of water.
Then boil the sauce and add small amounts of thickening at a time until the sauce has reached the desired consistency.
Now your cherry sauce is ready to be served.

Notes

Tip: Prepare your cherry sauce a few days in advance, and before serving, reheat the sauce.

Editorial: Watch a teaser for our video where we make rice pudding here:
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In GastroFun PREMIUM you can of course watch the entire video. If you don't have access yet, you can sign up here.