Sour Cherry Recipe
Make Sour Cherry Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cherry Base
Thickener & Finish
Method
Cherry Base
Prepare cherries
If cherries are not pitted, wash and pit them. Measure 4 cups of pitted sour cherries. Place cherries in a medium saucepan.
Add 1 cup water and 3 tablespoons granulated sugar to the saucepan. Stir gently to distribute the sugar.
Bring the mixture to a simmer over medium heat. Once simmering, reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the cherries begin to soften and release their juices, about 8–10 minutes.
Add 1 tablespoon lemon juice and a pinch of salt. Stir and continue to simmer 2–3 minutes to balance acidity and brighten flavor.
Thickener & Finish
While cherries simmer, make a cornstarch slurry: whisk 1 teaspoon cornstarch into 1 tablespoon cold water until smooth.
Slowly drizzle the slurry into the simmering cherry mixture while stirring continuously. Continue to cook and stir for 1–2 minutes until the sauce thickens to a glossy, spoon-coating consistency. If you prefer a thinner sauce, skip the slurry or use half the amount.
Remove the pan from heat. Stir in 1 teaspoon vanilla extract. Taste and add more sugar if needed for sweetness or an extra 1/2 tablespoon lemon juice for brightness.
Let the sour cherry sauce cool slightly. Use warm or chill in the refrigerator for up to 5 days in an airtight container. Reheat gently before serving.