Ground Cherry Sauce

Rating: 4.75 stars
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This sauce is a family favorite that can be frozen or canned, then used as topping, sauce or added to a pie. Use regular sugar or substitute 1/2 cup Splenda for a sugar-free treat. Freeze or process as a jam for later use.

By lauriebj
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified

Directions

  • Place the water, sugar, vanilla extract, cinnamon, nutmeg, and cloves in a pan over medium-high heat. Bring to a boil, and stir in the cherries. Reduce heat, and simmer until cherries are transparent. Pour into resealable freezer bags and freeze, or pour into hot jars, leaving 1/4-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water bath.

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Editor's Note

Ground Cherries, also called Cape Gooseberries, are cultivated in tropical regions such as Hawaii, Australia, New Zealand, South Africa, India, and China, and also grow wild in many areas of the continental United States.

Nutrition Facts

Per Serving:
35 calories; 0.3 g protein; 8.3 g carbohydrates; 0 mg cholesterol; 0.3 mg sodium. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Christal Bardfield
Rating: 5 stars
06/29/2008
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. Read More
Helpful
(19)
8 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Christal Bardfield
Rating: 5 stars
06/29/2008
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. Read More
Helpful
(19)
Christal Bardfield
Rating: 5 stars
06/29/2008
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. Read More
Helpful
(19)
Rachxl
Rating: 5 stars
01/25/2010
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! Read More
Helpful
(9)
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qwertycook
Rating: 4 stars
08/19/2010
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. Read More
Helpful
(4)
G Russell Bond
Rating: 5 stars
10/18/2019
I did make changes, used regular cherries - half tart, half sweet dark - next time [and there will be a 'next time' - I might use a little less sugar, but it was delicious! Thanks! Read More
sueon
Rating: 5 stars
07/14/2014
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. Read More
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