Of course when cooking with cherries the first step is getting them pitted. So it's time to get out the cherry pitter!
| But do know that even with the help of the cherry pitter some pits may get missed. this happens most often with the bigger cherries so just to be safe you might want to slice them in half after you have sent them through the pitter. |
To make the sauce I used cornstarch and raw sugar. You could also use flour or some other kind of thickener. But the cornstarch was easy and what I had on hand. Then after mixing the sugar and cornstarch in with the fruit I also added water.
Adding the water after the cornstarch and sugar are mixed with the fruit is an easy way of keeping it from clumping up. You always want to mix your cornstarch with cold liquids.
Adding the water after the cornstarch and sugar are mixed with the fruit is an easy way of keeping it from clumping up. You always want to mix your cornstarch with cold liquids.
Then heat until your sauce comes to a boil. As the sauce heats and gets closer to a boil the milky color will go away as it starts to thicken up.
Now you could use it right then as a dessert sauce topping, or as a pie or crisp filling, or as I did. I had the cherries and needed to process them but was not ready to make a dessert. So I simply made the sauce and then put it in the cooler (refrigerator) so it would be ready when I wanted to make a dessert that needed it.
Now you could use it right then as a dessert sauce topping, or as a pie or crisp filling, or as I did. I had the cherries and needed to process them but was not ready to make a dessert. So I simply made the sauce and then put it in the cooler (refrigerator) so it would be ready when I wanted to make a dessert that needed it.
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