This delicious cherry sauce is loaded with sweet, juicy cherries, and it's perfect atop cakes, pancakes, muffins or cheesecake. Tapioca starch is used as the thickener for a corn-free version of the classic.
So, what is the difference between a sauce and a compote, you may ask?
Basically, a compote is whole (or large) pieces of fruit that are cooked with sugar to yield a thick and sweet mixture.
A sauce, on the other hand, often employs some type of thickening agent, in this case tapioca starch. Cornstarch and arrowroot are other alternatives, though I created this sauce to be free of corn.
What I love about using cherries is their natural sweetness. This allows you to cut the sugar back when using them.
I often pair this recipe with my low sugar chocolate mug cake. This sauce and a dollop of whipped cream effectively create an almost indulgent-tasting treat, but it's still low in sugar.
Another way I'll serve this is with some Greek yogurt or mixed into a cheesecake in a cup (recipe coming soon!).
Ingredients and substitutions
- Frozen cherries
- Coconut sugar
- Sea salt - Weird, but it brings out the flavors.
- Tapioca starch
- Water
- Vanilla extract - Optional, but I love cherry and vanilla together, so I always use it.
Recipe steps
Add the frozen cherries to a medium saucepan and begin to heat them over medium heat until they begin to release their juices.
Stir in the coconut and a tiny pinch of salt.
Cook for about five minutes until soft. At this point, you can smash them or keep them whole.
In a separate, small bowl, make a slurry by mixing the water with the tapioca starch.
Add the slurry into the cherries and stir until thickened.
Remove from the heat and let cool.
Recipe notes
If you're not a fan of cherries, try strawberries or blueberries!
Adjust the sugar to your liking; I generally use just one teaspoon, as the cherries are sweet on their own.
Try this atop my Dairy-Free Cheesecake for a delicious little treat!
Cherry Sauce (NO Cornstarch)
Ingredients
- 2 cups frozen cherries
- 1-3 teaspoons coconut sugar depending on your preference
- dash sea salt
- 2 Tablespoons water
- 2 teaspoons tapioca starch
- ½ teaspoon vanilla extract
Instructions
- Add the cherries to a medium saucepan and place over medium high heat.
- Once they start releasing their juices (about 1-2 minutes), add in the sugar and a tiny pinch of salt.
- Stir and continue to cook until the cherries are soft enough to mash, about five minutes. Mash the cherries, if you like, or leave them whole.
- In a small bowl, create a slurry by mixing the water and starch.
- Add the slurry to the cherries and stir until thickened, about 1-2 minutes.
- Remove from heat and let cool. It will continue to thicken as it cools.
- Use as desired.
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
Barbara
I just love your recipes as I can always count on them being delicious!