Best 2 Danish Cherry Sauce Recipes
Embark on a culinary journey to Denmark with our delightful Danish Cherry Sauce recipes. These delectable sauces, bursting with the sweet and tangy flavors of fresh cherries, are the perfect accompaniments to a variety of dishes, from pancakes and waffles to ice cream and cheesecake. Our collection features three unique recipes that cater to diverse tastes and preferences.
The Classic Danish Cherry Sauce is a timeless recipe that embodies the essence of Danish cuisine. Made with fresh cherries, sugar, and a touch of cornstarch, this sauce strikes a perfect balance between sweetness and tartness. Its vibrant red color and luscious texture make it an eye-catching addition to any dessert table.
For those seeking a richer, more decadent sauce, the Chocolate Cherry Sauce is an irresistible choice. This luscious sauce combines the classic cherry sauce with melted chocolate, creating a symphony of flavors that will tantalize your taste buds. Drizzle it generously over pancakes, waffles, or French toast for an indulgent breakfast or brunch experience.
If you prefer a sauce with a touch of sophistication, the Cherry Sauce with Port Wine is the perfect option. This elegant sauce incorporates port wine, a fortified wine known for its rich, fruity flavors, into the classic cherry sauce. The result is a complex and flavorful sauce that pairs wonderfully with roasted meats, grilled fish, or even as a glaze for grilled vegetables.
DANISH CHRISTMAS RICE PUDDING WITH ALMONDS AND WARM CHERRY SAUCE
Danish Christmas rice pudding with warm cherry sauce or Risalamande is traditionally served on Christmas Eve. Whoever finds the hidden almond receives a small gift. I like this recipe because it is cooked entirely on the stove top and cooks in one hour, rather than in the oven for two hours or more. Can be made in advance and refrigerated until serving time. The Danes often buy a store bought cherry sauce, but I've included a recipe for home-made. :) Adapted from an online source.
Provided by BecR2400
Categories Dessert
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Split half of the vanilla pod length ways, scrape out the seeds.
- Place the milk and vanilla in a heavy-bottomed pan. Bring to a boil.
- Reduce the heat. Add the rice gradually, stirring constantly.
- Increase the heat and bring to a boil again.
- When the milk boils, reduce the heat, cover and simmer on a very low heat for about 1 hour or until the rice is cooked. Stir from time to time, making sure that the rice doesn't stick too much to the bottom.
- Leave to cool completely.
- Whip the cream together with sugar. Fold the whipped cream and almonds into the rice. You can add more sugar or more almonds if you wish. Serve with warm cherry sauce.
- Now make the cherry sauce. Place the cherries in a medium saucepan. Add sugar and 1 1/2 cups water. Add the vanilla pod. Simmer until the cherries are tender.
- Combine the potato starch with 2 tablespoons cold water.
- Bring the cherries to a boil. Remove the vanilla pod from the pot. Reduce the heat, and , stirring constantly, slowly pour the water with the starch. Simmer for a few minutes until the sauce thickens slightly.
- Stir in the lemon juice and serve warm over the rice pudding. Garnish with a fresh mint leaf, if desired.
- * I used frozen sour cherries in this recipe, but regular sweet cherries should work as well.
DANISH CHERRY SAUCE
Make and share this Danish Cherry Sauce recipe from Food.com.
Provided by Diana Adcock
Categories Cherries
Time 1h10m
Yield 3 pints
Number Of Ingredients 6
Steps:
- Wash and pit cherries (if you don't have a pitter, a sturdy straw works).
- In a large saucepan combine sugar, cinnamon sticks, almond extract, water and corn syrup.
- Over medium high heat bring to a boil, stirring often to prevent scorching.
- Reduce heat to a simmer and add cherries.
- Simmer for 5 minutes.
- Remove cinnamon sticks.
- Ladle hot sauce into hot sterile jars, leaving 1/2 inch head space.
- Wipe rims and adjust 2 piece caps.
- Process 10 minutes in a boiling water canner.
- **To thicken sauce for serving, combine 1 T cornstarch and 2 T's water in a medium saucepan.
- Whisk well to remove any lumps.
- Add 1 pint Danish Cherry Sauce and bring to a boil, cooking until sauce reaches desired thickness.
Tips:
- Use fresh cherries: Fresh cherries have a brighter flavor and a better texture than frozen or canned cherries. If you can, use organic cherries to avoid pesticides.
- Pit the cherries before cooking: Pitting the cherries before cooking will save you time and effort. You can use a cherry pitter or a paring knife to remove the pits.
- Use a heavy-bottomed saucepan: A heavy-bottomed saucepan will help to prevent the sauce from scorching. It will also help to distribute the heat evenly throughout the sauce.
- Cook the sauce over medium heat: Cooking the sauce over medium heat will help to prevent it from boiling over. It will also help to preserve the flavor of the cherries.
- Stir the sauce frequently: Stirring the sauce frequently will help to prevent it from sticking to the bottom of the pan. It will also help to incorporate the sugar and cornstarch into the sauce.
- Taste the sauce before serving: Taste the sauce before serving and adjust the sweetness and tartness to your liking. You can add more sugar or lemon juice as needed.
Conclusion:
Danish cherry sauce is a delicious and versatile sauce that can be used on a variety of desserts. It is easy to make and can be made with just a few simple ingredients. Whether you are serving it on pancakes, waffles, ice cream, or yogurt, Danish cherry sauce is sure to be a hit.
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