Cherry Pie Filling Recipe - Cherry Sauce (2024)

FAQs

What is cherry sauce made of? ›

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.

Make the filling: In a large bowl, stir the cherries, sugar, cornstarch, lemon juice, vanilla, and almond extract together until thoroughly combined. Cover filling and place in the refrigerator as you roll out the pie dough or for up to 24 hours.

A quick and simple way to give your canned cherry pie filling a homemade taste is to add more flavor. Use dried spices or flavor extracts to up the flavor without adding more sugar. Start with a teaspoon of vanilla or almond extract. From there, get creative with cinnamon, ginger, cloves or nutmeg.

Lemon zest - I put a little lemon zest in all my berry recipes. Lemon brings out the flavor of cherries and makes them taste fresher.

Other materials are found in more significant amounts; however, benzaldehyde is powerful and has a dominant character making it the primary compound people identify as the traditional cherry 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.

Very often flour or cornstarch is used, but in certain instances tapioca, arrowroot and potato starch can also help achieve the desired consistency. Tapioca starch is preferable for products that will be frozen because it will not break down when thawed. We like tapioca in blueberry, cherry or peach pies.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

While canned cherry filling is a time saver, it may come with an aftertaste that you didn't anticipate. Some cherry pie lovers claim that the canned stuff has a metallic taste, and most prefer a fresher cherry filling to this highly processed and pre-spiced version.

Pure extracts, like vanilla extra and almond extra, as well as cherry liqueur, also enhance the flavor of cherries. What Spices Go with Cherries? Cherries pair well with warm baking spices, like cinnamon, all-spice, ginger, cloves, and nutmeg. Add a little of any of these to your pie filling for a fun twist.

What is the natural laxative in cherries? ›

Cherries also contain insoluble fiber, another element that can speed up stool movement through the gut, Kersch said. Insoluble fiber “is found in most kinds of fruit, and especially in the skin and peel,” she added. The sugar alcohols are likely the primary reason why cherries can make you poop, stressed Cohen.

Plums, apricots and nectarines all make great replacements for cherries in both sweet and savory dishes.

A cherry is the fruit of many plants of the genus Prunus, and is a fleshy drupe (stone fruit). Commercial cherries are obtained from cultivars of several species, such as the sweet Prunus avium and the sour Prunus cerasus.

Red cherries have a sweet taste with notes of berry and almond, while black cherries offer a tarter flavor that is slightly smoky. Both styles can be used in a variety of dishes, from pies and tarts to beverages and even barbeque.

Marasca cherries were brined using sea water and preserved in a maraschino liqueur. They were considered a delicacy, intended for fine dining and hotel restaurants. Luxardo Maraschino Cherries were first produced in 1905 and are still made in Italy using Marasca cherries and liqueur.