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

FAQs

How to thicken cherry juice without cornstarch? ›

lemon juice – lemon is rich in pectin and this will help thicken the sauce without any need for corn or potato starch.

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.

In a medium saucepan, whisk together water, lemon juice, cornstarch, and sugar. Put the saucepan over medium heat and stir until it starts to thicken. Add cherries and continue stirring occasionally until sauce is at a light uniform boil and has thickened.

Canning is the best way to preserve cherries long term. It is also probably the hardest method (i.e. takes the longest) and requires the most equipment. You will need a canner (a huge pot with a rack in it), canning jars (reusable), lids, and tongs.

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.

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.

Good for: Smaller fruits like berries or cherries. Soaking them in a vinegar solution is an easier way to make sure they're completely clean. How to do it: Pour the vinegar solution into a large bowl or storage container. Add the fruit and make sure that all pieces are submerged in the vinegar solution.

Most people consider glazed or frosted cherries to be synonymous with candied cherries and, although they are very similar, there are differences between them that you need to know, as their taste, texture and appearance convey different effects when used in confectionery.

Are ice cream cherries real cherries? ›

So, yes, maraschino cherries are crafted from real cherries.

After the cherries are bleached, they're soaked in another solution with sugar, red food dye, and bitter almond oil for about four weeks. This treatment provides them with bright red color and sweet taste.

WATER, SUGAR, VINEGAR, MODIFIED CORN STARCH, TOMATO PASTE, SALT, MOLASSES, COLOUR, LEMON JUICE FROM CONCENTRATE (WATER, CONCENTRATED LEMON JUICE, LEMON OIL, SULPHITES, SODIUM BENZOATE), SEASONING, NATURAL FLAVOUR. CONTAINS: SULPHITES.

Unsweetened Pack

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.

Keep 'em cold! Cherries will spoil quickly if left out at room temperature, so you should pop them in the refrigerator immediately upon getting home from the grocery store. Once in the fridge, cherries can last for about a week.

Cherries will last in the freezer for around 6 months but will be fine up to a year when properly frozen. This means you can enjoy the sweet taste of cherries year-round, even when the cherry season is over.

All-purpose flour is an easy solution, as you're sure to have it in your pantry. Since it's lower in starch, you'll use more of it than you would higher-starch thickeners. Quick-cooking tapioca makes filling bright and clear, but also gives it a stippled and somewhat sticky texture.

You can try using ingredients like arrowroot powder, tapioca starch, or potato starch as natural thickeners for your sauce. Another option is to reduce the sauce by simmering it for a longer period of time, which can help it naturally thicken as the liquid evaporates.

Use twice the amount of tapioca flour to replace the cornstarch in your recipe and don't overheat or boil for an excessive amount of time. Use it in jammy fruit pie filling or desserts like this Plum-Cardamom Crumble With Pistachios or an eggy, jiggly Custard Tart With Cream and Fresh Fruit.

Cornstarch, arrowroot, potato starch or rice starch make juices translucent and glossy. So does tapioca. Most recipes will specify a thickener.