Updated on August 14, 2019
Fresh cherry sauce is perfect for duck, pork, turkey, chicken or even salmon. It is a spicy savory sauce that is easy to make and you can freeze it, too. Pretty good and delicious substitute for tomato sauce!
Cherry hot sauce have a smooth texture, spicy and fruity flavor, and beautiful color that will decorate any savory plate of food. Moreover, it is healthy and gluten free! This cherry sauce recipe is vegan, if you use it as a savory smearing on a morning toast.
How to make cherry sauce without cornstarch
Originally cherry sauce for duck is an Asian style recipe with added soy sauce, honey and cornflower. We’ve made it more healthy, western style. Non alcohol too! Cozy, homemade cherry sauce.
This recipe is made similar to our Plum sauce, only using cherries.
First, you need to pit the cherries. You can use a pitter, or just cut the cherries with a knife and remove the pit with your hands. By the way, I found that the old fashioned way will leave your kitchen with almost no cherry juice splash! However, cherry pitter is more safe to use with your little helpers!
So when your cherries are pitted, put them in a pot, add a little bit of water to make sure it doesn’t burn. Put the pot on a medium heat to bring to the boil, then add spices and simmer about half an hour.
The spices I used are basil, cayenne, salt and pepper. I also added rushed garlic cloves. You can use browned onions instead of garlic and rosemary instead of basil.
Add cayenne to your taste! We love hot sauces, so we used 1 tea spoon of cayenne spice for this amount of cherries. If it turned out too hot for you, add more cherries or lemon juice. Remember, you can always add some extra salt and pepper to the final dish.
The most important, let the cherry sauce cool in the pot. Then blend for the smooth thick texture. That’s why you don’t need any flour or cornstarch! And the longer you cook the sauce, the more liquid evaporates, leaving you thicker sauce.
Taste cherry sauce once more in the end to regulate how you like it and fill the jar!
Cherry sauce for chicken
Our Baked chicken breast with roasted carrots recipe is a great to have it with this cherry sauce. The sweetness of carrots and cherries combined with spiciness will be a great addition to baked chicken breast.
Cherry sauce for duck
I think the most delicious pairing is juicy and tender duck breast or thigh, covered with spicy cherry sauce! It’s a perfect stay at home meal to share with your family. If you already have leftover roast duck, you can reheat it on the pan with this sauce.
Cherry sauce for pork
Pork is not only good with apple stuffing! Serve something more interesting for your dinner. What about pork tenderloin ans cherry sauce? Very good if you have leftover pork or ham, too. Just make sure the met is not overly spiced already. Don’t set a fire in your mouth!
If you are using one of these dinner ideas, I recommend serving some green salad on the side and thick slices of pork, duck or chicken, covered with this delicious cherry sauce on top!
As the cherries are in season, it’s a great recipe to make with grilled chicken or pork! Moreover, this spicy sauce is a great companion to grilled halloumi cheese, too! Salty, soft and crispy cheese with fruity and spicy cherry sauce. What a great weeknight dish!
Can you freeze cherry sauce
You can freeze this cherry sauce in a freezer safe box. You can also add it to a ice cube mold. It will be easier to defrost and make portions. For example, you can reheat a duck breast with 3-4 cubes of frozen cherry sauce in a pan or in the oven.
I used fresh cherries for this recipe, but you can use frozen, too! Just defrost them and use in this easy cherry recipe. I recommend to cook the sauce 10 minutes less, because cherries are already very soft.
This is a small batch recipe, not for storing long time. We finished this jar in a week, trying with different dishes. It is actually so versatile!
Cherry Sauce (Fresh Cherry Recipe)
- 500 g pitted cherries / 17.6 oz
- 3 cloves garlic
- 1 tsp cayenne pepper powder - or less to your taste
- 2 tsp basil dried, ground
- 1/2 tsp salt
- 1/8 ground black pepper
- 100 ml water 1/2 cup
- Put the cherries with water in a pot. Bring the sauce to a boil.
- Then an a slow heat cook for 10 minutes. Add all spices and crushed garlic cloves and cook 20 minutes more, stirring from time to time.
- Remove from heat, put the lid on and let it cool for about 30-40 minutes.
- Blend for a smooth texture. Fill the jars and store in the fridge for up to two weeks.