Cherry Sauce and New Beginnings !!!
We must always change,renew,rejuvenate ourselves, otherwise we harden - Johann Wolfgang von Goethe
For me, Bangalore has always meant home. It has been years since we made it home, and I thought home it will be forever.
Life had other plans, and here I am, miles away from home. Right from the weather, everything seems to be the other end of what I am used to.
Before this post morphs itself into a rant ( A rant is definitely on its way, Not today though), I will move on to the recipe.
I have been off this blog for a long while. I have no specific reasons that are of interest. So I shall skip the details and just say I hope not to disappear again. For all the friends and family who constantly asked,Thank you. Its your prodding that got me here.
Cherries have been a significant part of my growing up. I was the fussiest kid around when it came to eating. The fact that I have asked for something to eat itself was an event.So anytime my dad went out, I would run behind and ask him to get cherries for me on his way back. I was never once denied, though he often did forget to get them. I do not remember my mother stopping me too, given that the cherries available then were soaked in sugar syrup. That was the only kind available in India back then.
And then years later, when I actually met the real cherry, I must say I was disappointed. Cherries were supposed to be sweet. Right ? Not really.
It is only few days back that I tasted the sweet cherries. I was delighted. All those years of cherry love did not go futile.
Cherries - 2 Cups - Washed and stalks removed.
Water - 1 Cup
Sugar - 1 Cup
Flour - 3-4 Tbsp ( As desired. Start with 3 and work your way up if needed.)
Cinnamon - powdered - 1 generous pinch ( Optional)
Juice of one lemon
For me, Bangalore has always meant home. It has been years since we made it home, and I thought home it will be forever.
Life had other plans, and here I am, miles away from home. Right from the weather, everything seems to be the other end of what I am used to.
Before this post morphs itself into a rant ( A rant is definitely on its way, Not today though), I will move on to the recipe.
I have been off this blog for a long while. I have no specific reasons that are of interest. So I shall skip the details and just say I hope not to disappear again. For all the friends and family who constantly asked,Thank you. Its your prodding that got me here.
Cherries have been a significant part of my growing up. I was the fussiest kid around when it came to eating. The fact that I have asked for something to eat itself was an event.So anytime my dad went out, I would run behind and ask him to get cherries for me on his way back. I was never once denied, though he often did forget to get them. I do not remember my mother stopping me too, given that the cherries available then were soaked in sugar syrup. That was the only kind available in India back then.
And then years later, when I actually met the real cherry, I must say I was disappointed. Cherries were supposed to be sweet. Right ? Not really.
It is only few days back that I tasted the sweet cherries. I was delighted. All those years of cherry love did not go futile.
Ingredients
Cherries - 2 Cups - Washed and stalks removed.
Water - 1 Cup
Sugar - 1 Cup
Flour - 3-4 Tbsp ( As desired. Start with 3 and work your way up if needed.)
Cinnamon - powdered - 1 generous pinch ( Optional)
Juice of one lemon
How to make the sauce :
1. Cut the two fleshy sides of the cherry. Cut only a small slice. Your sliced cherry should look like this. Keep this aside. We use this only at the very last of the recipe.
2. De-pit the cherry or cut around it. Once you are done with all the cherries, chop them up further.
3. Put this in a blender and make a paste.
4. Heat a saucepan. Add water and sugar. Bring it to a boil. The sugar should be completely dissolved in the water.
5. Add the chopped up cherries ( Not the sliced sides of the cherry), lime juice and stir.
6. Slowly stir in the flour little by little and mix thoroughly. Ensure that the flour does not form lumps.
7. The sauce will thicken after a while. Add the powdered cinnamon at this point. Mix well.
8. Remove from flame and allow it to cool.
9. Once the sauce is warm and not hot, add the sliced cherry that has been kept aside.
10. Mix well and serve.
Note :
1. The sliced cherries are optional. Reduce the quantity of sliced cherries or If you do not like your sauce with the cherry slices, just blend everything into a sauce.
2. Add the flour and mix thoroughly. If it gets too lumpy, allow it to cool and run in a blender again to make a smooth paste. Put it back on the flame, and cook till the sauce thickens.
3. This sauce pairs well with Ice creams. The original post recommends serving it with a variety of dishes like chicken, pork and as a stuffing in baked goods.
Recipe from here.
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