This cherry sauce can be used on ice or puddings, but I always make this for my christmas dessert, risalamande.
Growing up my parents had a cherry tree in their yard. Every year, my mom would preserve cherries to use for Christmas. The best part of my moms preserved cherries was the small nuts from inside the cherry-stone. After being preserved, the tasted like almonds, so yummy.
When I turned 9, my parents decided to move, and in their new yard, there were no cherry tree. And this was the end of homemade preserved cherries in my family. Now we had to eat store bought cherry sauce, like most other danes.
Moving to the US, gave me a challenge with the cherry sauce, but one of my Danish friends, who moved to the US 4-5 years earlier than me, had the answer. You make your own cherry sauce from caned cherries.
This is Mrs. Olsen's recipe for cherry sauce - well I might have tweaked it a bit, but the credits goes to Mrs Olsen.
- 1 can pitted cherries in heavy syrup
- 1 cup (250 ml) concentrated cherry juice
- 2-3 tablespoons sugar
- ½ lemon, the juice from
Heat the cherries, cherry juice and sugar in a saucepan, bring it to a boil. Dissolve the cornstarch in cold water. Thicken the sauce with the cornstarch. Add lemon juice and sugar to taste. A spash of cherry liqueur only makes the sauce better.
Serve this sauce with ice cream, puddings or on risalamande.