New This Month

Sour Cherry Sauce

This sauce is part of our recipe for Pineapple Upside Down Mini-Cakes.

  • Servings: 6

Source: Martha Stewart Weddings, Spring 2012


  • 2 cups sugar
  • 1 vanilla bean, seeds scraped
  • 1 cinnamon stick
  • 1 large pinch salt
  • 5 cups sour cherries, fresh or frozen, pitted


  1. Combine 1 cup water, sugar, vanilla bean and seeds, cinnamon stick, and salt over high heat. Stir to dissolve sugar and boil for 2 minutes.
  2. Add 2 cups cherries and simmer until syrup is thick and reduced by a little more than half, about 25 minutes. Strain cherries (reserve for another use), pressing on solids to release as much liquid as possible. Add liquid to pan along with remaining 3 cups cherries and return to a boil. Remove cinnamon stick and vanilla bean, cool to room temperature, and chill in refrigerator until cold, about 1 hour.

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