Balsamic Cherry Sauce + How to Pit a Cherry

I have been obsessed with cherries lately. It all started with a sale at my local Whole Foods: $1.99/pound! That’s about a third less than usual, so I grabbed two big bags. I’ve snacked on countless fresh cherries since then and done a little baking, too. They are so sweet, and I just can’t get enough.

My love of cherries started early. I grew up near Door County, Wisconsin, which is known for its cherry orchards. My mom took my sister and I cherry picking every summer, and it was always something I looked forward to. I’m sure I ate more than I picked most years!

This Balsamic Cherry Sauce was inspired by an upside-down cake I baked recently. It was made with cherries cooked in butter and brown sugar with a touch of balsamic vinegar. So good!

Balsamic Cherry Sauce | Hello Little Home #caramel #dessertYou are going to love this Cherry Balsamic Sauce! It’s basically a thin caramel sauce with cherries added. The balsamic vinegar adds an extra layer of flavor that complements the tart cherries perfectly.

This sauce is best served warm and would be delicious over pancakes, pound cake, and other sweet treats. Personally, I love it over ice cream!

Keep reading after the recipe to learn how to pit a cherry and get a label for your sauce (it makes a great gift).

Balsamic Cherry Sauce

Yield: About 3 Cups

Balsamic Cherry Sauce

Ingredients

  • 1/4 pound unsalted butter
  • 3/4 cup packed brown sugar
  • 1 tbsp. balsamic vinegar
  • pinch salt
  • 4 cups cherries, pitted and halved

Instructions

  1. Place a medium saucepan over medium-low heat.
  2. Add butter, brown sugar, balsamic vinegar, and salt.
  3. Cook, stirring constantly, until butter is melted and everything is combined.
  4. Add cherries and stir to coat.
  5. Raise heat and bring to a boil.
  6. Reduce heat to low and simmer until cherries are tender and sugar is completely dissolved, about 5 minutes.
  7. Remove from heat and allow to cool slightly. Serve warm over ice cream, cake, or pancakes.

Notes

- This sauce is very thin. If you'd like a thicker sauce, try adding a little cornstarch (1 - 2 tablespoons) along with the butter and sugar.
- Refrigerate unused sauce. Rewarm before serving.

http://hellolittlehome.com/balsamic-cherry-sauce-how-to-pit-a-cherry/

Balsamic Cherry Sauce | Hello Little Home #caramel #dessertBalsamic Cherry Sauce | Hello Little Home #caramel #dessertCherries can be a little tedious to prepare, but don’t let that stop you from making this Balsamic Cherry Sauce. My trick for pitting cherries gets it done in no time!

Here’s how to pit a cherry the easy way (without a special pitter):

You’ll need a cake decorating tip. Mine is a Wilton 12 round (affiliate link) and measures about 5/16-inch across the small end. The exact size doesn’t matter, but it should be slightly smaller than a cherry pit.

Remove the stem from your cherry. Place the cherry onto of the small end of the tip (stem-side down) and gently press down on the cherry. Cover the cherry with your hand as you do this to minimize cherry juice spraying everywhere. The tip will push the cherry pit right out.

How to Pit a Cherry | Hello Little HomeWant to give this Balsamic Cherry Sauce as a gift? Click the image below for a free label:

Balsamic Cherry Sauce Label | Hello Little Home #printable

 

 

 

 

 

 

 

What is your favorite seasonal fruit?

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14 thoughts on “Balsamic Cherry Sauce + How to Pit a Cherry

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  3. threekidsandafish

    Oh my goodness this looks amazing! I never knew how to pit a cherry! I love this, definitely making it and giving some as gifts! Thanks so much for linking up to Wined Down Wednesday, hope to see you next week!
    Cathy

    Reply
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  8. Jodee

    This recipe looks so delicious and full of flavor. What a great idea for a sauce for ice cream or frozen yogurt…love this…thanks for sharing!

    Reply

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