Easy Sugar-Free Cherry Sauce Recipe without Cornstarch (2024)

FAQs

How to thicken cherry juice without cornstarch? ›

Instead of using cornstarch, swap it out for arrowroot starch. Note that if cornstarch or arrowroot starch is not used in the recipe, it will not get thick and will be very watery. Sugar - The amount of sugar you use will vary based on how sweet your cherries are.

Cherries, pitted or with pits, may be frozen without sugar, in water or unsweetened fruit juice, or dry, but the texture will be softer when thawed. Sweet cherries may be frozen in a single layer on shallow trays before packing into containers or zip-type plastic bags to prevent them from sticking together.

Combine sugar, cornstarch and salt in a saucepan. Stir in water. Add the cherries and cook until thick and bubbly.

Fill jars with cherries to within a generous 1/2 inch of the top of the jar. Shake the jar gently to make sure the cherries are distributing evenly but don't crush them into the jar. Add hot syrup to cover cherries, if necessary, leaving 1/2 inch of headspace. Wipe the rim of the jar and remove any air bubbles.

The most readily available sauce-thickener is flour. For a too-thin sauce, try adding a slurry (equal parts flour and water, whisked together) or beurre manie (equal parts softened butter and flour, kneaded together to form a paste)—both are ideal thickeners for rich and creamy sauces, such as steak sauce recipes.

The cherries that have stems, I will put them into a half gallon or gallon sized mason jar with a paper towel at the bottom. The mason jar of cherries should be stored in the fridge and they will last for about three weeks. The bowl of cherries should also be placed in the fridge, but be sure to eat those first!

You can also try freezing without any sugar. Just boil the water, add the cherries, bring back to a boil and then ladle out when cool enough to work with. Freeze.

One is to coat the fruit as it is cut with a solution of 1 teaspoon crystalline ascorbic acid or 3,000 mg crushed vitamin C tablets per cup of water. Another is to drop the cut pieces in a solution of water and ascorbic acid, citric acid, or lemon juice.

What is a glazed cherry called? ›

A maraschino cherry (/ˌmærəˈskiːnoʊ, -ˈʃiː-/ MARR-ə-SKEE-noh, -⁠SHEE-) is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, Rainier, or Gold varieties.

Without liquid or sweetening, pack cherries into containers to within 1/2 inch from top. If pint or quart freezer bags are used, fill to within 3/4 inches from the top. Squeeze out as much air as possible. Seal and label.

In this case, we're erring on the side of food safety: Once opened, we recommend tightly sealing jars of co*cktail cherries and storing them in the fridge. Some oppose refrigeration because it can cause the co*cktail cherry syrup to thicken.

All-purpose flour is an easy substitute for cornstarch; in fact you may see recipes for thickening pie fillings or soups with either. You'll need 2 tablespoons of flour for every 1 tablespoon of cornstarch in a recipe.

When thickening a fruit pie filling, there are several options to consider. Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency.

To thicken syrup without any additives, simply reduce it on the stove. Pour the syrup into a saucepan, then turn the burner on low. Bring the sauce to a low simmer and let it sit for about 10 minutes, stirring occasionally so it doesn't burn.

Cornstarch is a popular thickener because it creates a shiny filling without clouding the colors of the fruit juice. If your recipe calls for a dry ingredient like sugar, you can easily mix cornstarch with this dry ingredient before following the rest of the recipe.