Best Morello Cherry Sauce Recipes

CHERRY SAUCE

Steps:

• Place the cherries and the syrup or water in a small saucepan along with the sugar, butter and lemon juice. Bring to a boil. If using fresh or frozen cherries, reduce the heat and simmer for another 3 minutes. Stir in the cornstarch mixture, stirring continually until the sauce is thickened, about 1 minute. Remove from heat and stir in the almond extract.
• Cover and store in the fridge where it will keep for up to a week.
• Serve warm or at room temperature.

MORELLO CHERRY SAUCE

Steps:

• Dissolve sugar in the water over a low heat, add the cherries, cinnamon and lemon zest and bring to the boil, reduce heat, and simmer until very syrupy (rhis will take about about 20 minutes).
• Remove cherry mix from the heat when syrupy and thick enough.
• Add lemon juice and brandy.
• Allow mix to cool, and keep until ready to serve.
• Serve over your favourite icecream.

MORELLO CHERRY PRESERVES

Steps:

• Combine cherries, sugar, lemon juice and lemon zest in a non-reactive bowl and let stand for 30 minutes.
• In a heavy-bottomed sauce pan, combine cherry juice and pectin. Bring to a full rolling boil for 1 minute.
• Add cherries/sugar/lemon mixture, kirschwasser, and salt to juice/pectin mix. Bring back to boil for 3 minutes.
• Allow to cool to room temperature.
• Store in air-tight jar. (You can process this by canning it for extended storage.).