Ground Cherry Sauce Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 28, 2008
I used this recipe for an entirely different berry, but wanted to share it so that others might adapt for thier own needs. I was making individual pineapple upside-down cakes and wanted a cherry sauce to drizzle over them. I used this recipe, substituting black cherries for the ground cherries. I also allowed it to reduced down to a beautiful thick sauce. The black cherries I used were run through the food processor to a nice small chunked size. It was a beautiful presentation and the spices in this recipe were the perfect compliment to the pineapple and sweetness of the cakes. Wonderful!Thank you for giving me a great start to a wonderful sauce.
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Photo by Chris

Cooking Level: Intermediate

Home Town: Twin Falls, Idaho, USA
Living In: Fort Hood, Texas, USA

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Photo by Rachxl
Reviewed: Jan. 24, 2010
this was delicious! I used half frozen dark sweet cherries and half frozen cranberries (finely chopped in a blender) and then added some chopped fresh raspberries to the finished product. I also used 1/2 cup lemon juice and half a cup of water to make it a little more tangy. The spices are amazing with my version as well and it made the perfect topping for vanilla ice cream... highly recommended!
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Photo by Rachxl

Cooking Level: Intermediate

Reviewed: Aug. 19, 2010
I used the sauce as a ham glaze. Delicious! The flavor is sweet but piquant and much better than canned pineapple. Two changes: I crushed the cherries in the saucepan so the pulp would simmer into the other ingredients. I also divided the sauce to use half for basting and half for spooning over the finished meat. Otherwise, no changes. Everybody raved.
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Reviewed: Jul. 13, 2014
This recipe is perfect. Our Cherry tree had a bumper crop this year. Made this, added the lemon juice as one reviewer suggested and put it over Vanilla Bean ice cream on a super hot day here. Wonderful! Just right, love it. Next will be using it as a glaze on some steaks on the grill.
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