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You are here: Home / Recipes / Dessert / Velvet Cherry Sauce | Recipe

Velvet Cherry Sauce | Recipe

16 · Jul 9, 2012 · 21 Comments

Last week during Friday Flair I hinted to a new cherry recipe in the works and my friends, it's aaaamazing!! If you follow me via Instagram or Facebook, you've seen some sneak peaks. After a bit of research and some experimentation… I give you WhipperBerry's Velvet Cherry Sauce!

My love affair with Cherries

My love affair with cherries started when I was a little girl and this is one love affair that never waxes or wains. It's true and loyal. Not a single soul can come between my love of sweet cherries and I.

My Issues with Cherries Jubliee

The other day I went to the store and bought several pounds of Bing cherries with the desire to come up with a fun new cherry dessert. Last year I made a fun Black Cherry White Chocolate Poke Cake in a Jar which has been one of my favorites, but it's time for something new this cherry season.

I wanted a great cherry sauce for ice cream, but I have issues with the standard Cherries Jubilee.  First, I don't love serving warm sauces on ice cream, I would like for my cream to stay iced while I am eating it. Second, I don't like the texture that results with the cherries being cooked. I would prefer that the cherries stay nice a sweet and firm for my ice cream dessert. Third, I don't like how thin and runny the sauce is, it's like cherry soup. I would like my sauce to have a little body and be able to stand up and stick to my ice cream rather than pooling at the bottom of the bowl. Anyone with me on this?

I started with a standard Cherries Jubilee recipe and then kicked it up a bit. I added a little of this and a little of that and created a fine cherry ice cream topping that is, dare I say it… Like VELVET!  The sauce enrobes the ice cream in a velvety blanket with layers of tart and sweet, it may just be my new favorite ice cream topping.

Recipe | Velvet Cherry Sauce

4 lbs of Bing cherries

1/2 cup sugar

juice from 1/2 a lemon

large strips of lemon zest from a whole lemon

1/4 cup Sherry

pinch of fresh nutmeg

2 tbs honey

1 tsp vanilla

2 tbs corn starch

1/4 cup water

2 tbs butter

Wash, pit and stem the four pounds of cherries. Cut cherries in half and divide in half. Two pounds goes into a large sauce pan. Reserve the other two pounds for later.  Along with the cherries in the sauce pan combine sugar, lemon zest, lemon juice, sherry and place over medium high heat for 20-25 minutes, stir occasionally. The cherries will release their juices and create a large amount of liquid. After 20-25 minutes take the sauce pan off the heat and remove the cherries and lemon zest with a slotted spoon.

Place cherries in a strainer and press with the back of your spoon to release all the remaining juices.  Pour juice into the sauce pan. Turn heat back onto medium  and add nutmeg, honey and vanilla.  In a small bowl combine water and cornstarch to create a slurry. Slowly whisk into the cherry sauce.  Bring to a low boil to let the sauce thicken a bit. Take off heat once it reaches your desired consistency. Off the heat add the butter and stir until melted to create a beautiful silky sauce.  Place sauce in a bowl and cover with plastic wrap right on the surface and chill in the fridge for one hour.

After an hour combine the remaining cherries with the cooled sauce. Serve over vanilla ice cream. Store in an air tight container for up to a week in the fridge.

If you would like to print or save this recipe, click on the arrow in the box below to download or click on the printer to print a copy of the recipe.

Give it a shot and tell me what you think.  I LOVE it!! What are some of your favorite cherry recipes?

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Comments

  1. Glory/ Glorious Treats says

    July 10, 2012 at 9:53 am

    OOh, I love cherries too, and this looks so amazing!!

    Reply
  2. Litiquette Boutique Baby Shoes says

    July 10, 2012 at 3:33 pm

    Loved your Cherry Sauce recipe, will definitely try it. One of my favorites is Chocolate Cherry Trifle:
    http://www.foodnetwork.com/recipes/nigella-feasts/chocolate-cherry-trifle-recipe/index.html

    Reply
  3. Pam says

    July 10, 2012 at 6:37 pm

    Hi. Sauce looks yummy and I want to try it. We don’t have sherry in the house. What non-alcoholic liquid would be a good substitute?

    Reply
    • Heather says

      July 10, 2012 at 7:23 pm

      Pam, you can just leave it out. It seriously has enough flavor without it. Just add a little water. Let me know how it goes. kisses heather

      Reply
  4. Nupe says

    July 10, 2012 at 8:17 pm

    Killer recipe. Too bad cherries only come around annually for such a short time, but then, that is part of their allure.

    Reply
  5. Violeta says

    July 11, 2012 at 12:42 am

    Wow! I love cherries! Great idea for the season of cherries! I guess \I have to hurry up and go to the market and get some! Great recipe indeed!

    Reply
  6. Elizabeth says

    July 11, 2012 at 3:47 am

    How much sauce does the recipe make?

    Reply
  7. Dina says

    July 11, 2012 at 8:34 am

    cherry sauce on ice cream is one of my faves!

    Reply
  8. Carolyn Jung says

    July 11, 2012 at 9:27 am

    Bet this would be fabulous over toasted pound cake, too. Mmm, love cherries. I wish the season wasn’t so short.

    Reply
  9. Charity says

    July 13, 2012 at 3:04 pm

    I just made this and it is delicious! I used water instead of sherry and it worked great. I think my ‘pinch’ of nutmeg was a bit too big, because mine is a touch too nutmeg-y, but other than that is is perfect! Thanks for a great recipe!

    Reply
  10. Cathy @ Noble Pig says

    July 29, 2012 at 3:28 pm

    Just added this recipe link on my blog for “25 Cherry Recipes You Must Make Today”…I have to try this.

    Reply
  11. Sandra says

    December 2, 2012 at 12:09 am

    That looks so yummy, but I really want to know where you got the dish the ice cream is in???

    Reply
  12. Nancy says

    January 19, 2013 at 6:19 pm

    Your receipie looks amazing – and I am going to try it as I have just been given 5 kgs of cherrys – Would this sauce be okay to freeze?    as I have far more cherries that I would need for this – If you have any other recommendations for sauces/compote   that would keep longer or compote  would be great .   Thanks Nan

    Reply
  13. gigi says

    June 6, 2013 at 10:01 am

    Thank you so much for your recipe.  I had a ton of cherries and I boiled some jars and made this for my husband as he loves cherries overe chocolate ice cream.  Boy, is he gonna love me when he comes home.

    This recipe was a lot more sophisticated than the others I found when looking around.  Thanks!!!!!!!!

    Reply
  14. Kristy says

    July 29, 2013 at 7:18 pm

    Not sure I understand….are the 2lbs of cooked cherries you crush for extra juice tossed out?  Or are they incorporated back into the sauce?   Thanks!

    Reply
    • Heather says

      July 30, 2013 at 7:34 am

      Kristy, great question. They are incorporated back into the sauce.

      kisses

      heather

      Reply
      • Kristy says

        August 3, 2013 at 10:12 am

        Thanks!  Making it today! 🙂

        Reply
  15. Marge H says

    July 20, 2015 at 1:10 pm

    I made this for the 4th of July Independence Day celebration, with sliced angel food cake (white), fresh blueberries sprinkled on the plate (blue), vanilla ice cream (okay…more white) and the cherry sauce (red!) made for a spectacular and absolutely delicious dessert. I added, instead of sherry, kirsch (kirschwasser) and it was just the touch that made it phenomenal.
    It’s a brand new tradition!

    Reply

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Heather from Whipperberry
Hello... my name is Heather and I'm the creator of WhipperBerry a creative lifestyle blog packed full of great recipes and creative ideas for your home and family. I find I am happiest when I'm living a creative life and I love to share what I've been up to along the way... Come explore, my hope is that you'll leave inspired!

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