Cherry Sauce With Brandy
A luscious cherry sauce infused with brandy and lemon, perfect for drizzling over ice cream or cake, offering a sweet, boozy, and tangy flavor experience.
Ingredients
Instructions
- Combine sugar and cornstarch in a 1-quart glass bowl.
- Gradually add brandy, stirring to make a smooth paste.
- Add lemon juice and cherries.
- Stir to blend well.
- Cover bowl and microwave at High for 10 to 13 minutes or until sauce is hot and thickened, stirring twice.
- Serve over ice cream or cake.
Tips & Substitutions
For a thicker sauce, increase the cornstarch slightly or cook it longer in the microwave. If you don’t have brandy, you can substitute with cherry juice or a splash of vanilla extract for a different flavor profile. Make sure to stir well to prevent lumps when adding the liquid. This sauce is versatile and can also be used with pancakes or waffles, similar to how you might use it in American recipes.
Serving Suggestions
This cherry sauce pairs beautifully with ice cream or cake, making it a delightful topping for desserts. Consider serving it over Angel Food 'Dream Cake' for a light and refreshing treat. You can also use it to enhance yogurt or oatmeal, adding a sweet and fruity touch to breakfast dishes.
Storage & Reheating
Store any leftover cherry sauce in an airtight container in the refrigerator for up to a week. To reheat, simply microwave in short intervals, stirring in between until warmed through. If the sauce thickens too much upon refrigeration, you can add a splash of water or more brandy to loosen it up before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Sauce With Brandy contains roughly 145 calories, with 1g protein, 35g carbohydrates, and 0g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries instead of canned for this recipe?
Yes, you can use fresh pitted cherries! Just remember that fresh cherries might require additional cooking time and a bit of extra sugar, as they are less sweet than canned cherries in syrup. Simmer them with the sugar and cornstarch mixture until they soften and release their juices.
Is there a non-alcoholic version of this cherry sauce?
Absolutely! You can replace the brandy with cherry juice or a combination of cherry juice and a splash of vanilla extract for flavor. The sauce will still be delicious and perfect for serving over desserts or breakfast items.
How can I thicken the sauce if it's too runny?
If your sauce turns out runny, you can mix a little more cornstarch with cold water to create a slurry and then stir it into the sauce while heating. Continue to cook until it thickens to your desired consistency. Be sure to add it gradually to avoid over-thickening.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).