My kids were never big fans of cherries. They were, however, big fans of smooshing and swirling and finger painting with cherry sauce. Now that they’re older, they love cherries and especially spitting out the pits, which we try to keep to a minimum. Remember, a little food play is a good thing (repeat this three times and don’t forget to breathe!). Serve cherry and blueberry together and you may just wind up with purple sauce!
Slow Cooker Size: 4 to 6 quarts (3.8 to 5.7 l); oval
For this recipe, there are two methods to pit the cherries. To pit them individually, insert the tip of a vegetable peeler in the stem end of the fruit, rotate around the pit, and scoop it out. Alternately, place the stemmed cherries (with their pits) in the slow cooker. After 2 hours of cooking, remove the cherries and allow to cool briefly. Transfer the cherries to a strainer and push them through into a bowl. The pits will be left behind. Return the strained cherries to the slow cooker and continue to cook for 3 to 4 hours longer
❄ Freezes well.
🍎Vitamins A, C, K, and folate too!
- 3 pounds 1.4 kg fresh cherries or 3 bags (1 pound [455 g] each) frozen cherries
- 3 cups 710 ml cold water (or a combination of apple juice and water to give the cherry sauce a less sour taste)
- If using fresh cherries, rinse the cherries. Pit and remove the stems. Rinse again.
- Place the rinsed or frozen cherries in the slow cooker. Add the water and stir to combine.
- Cover and cook on low for 4 to 6 hours. Check after about 2 hours and stir or remove the cherries to pit. The cherries will be bubbly and maybe even frothy, but don’t be alarmed.
- Allow cherries to cook for 2 to 3 hours longer, or until reduced to a nice sauce.
- Remove the cherries from the slow cooker and set aside to cool. When the cherries have cooled, you may wish to run them through a strainer to remove any skins.