Syrupy Cherry Sauce
Paired with a chubby chocolate chip cookie and vanilla bean ice cream.
Syrupy Cherry Sauce
★★★★★
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Farm Fresh Recipe: Syrupy Cherry Sauce
This year, our cherry trees gifted us with a beautiful early harvest—6 lbs, 20 ounces of sun-kissed cherries, handpicked in mid-June. Inspired by the abundance, I created a rich, Syrupy Cherry Sauce that’s equal parts sweet and tangy, bursting with natural flavor. In this blog post, I’m sharing how this versatile sauce shines when poured over my homemade chubby chocolate chip cookies and a scoop of creamy vanilla ice cream. It’s a decadent farmhouse dessert you’ll want to recreate all summer long. 🍒✨
The Ingredients
4 cups Bing Cherries: picked fresh from the farm
1/3 cup brown sugar
1.5 tablespoons lemon juice
2 teaspoons vanilla
1 cinnamon stick
pinch of salt
The Method
Prepare Cherries: Be sure to soak cherries in a baking soda bath (15 minutes), after pitting, dry and freeze your cherries. Give them a light chop before adding to your pot.
Bring To Boil: Bring cherries, sugar, cinnamon stick, lemon juice, and a pinch of salt to a boil.
Make Slurry: Take out 4 tablespoons of cherry juice and mix with cornstarch. Add slurry back to pot and boil 1-2 minutes.
Ice Bath & Refrigerate: Remove cinnamon stick and take cherry sauce pot to an ice bath to quickly cool. Refrigerate sauce at least 30 minutes prior to serving.
Pairs great with…
chocolate chip cookies
vanilla bean ice cream
over pancakes/waffles
in brownies