This sweet and sour cherry sauce recipe can be made from fresh cherries and fresh pineapple or bottled juice. This cherry sweet and sour sauce is delicious as a dip, in stir-fry, or drizzled on chicken, pork, vegetables, noodles, and rice. This large batch is perfect for freezing.
- 1 pound cherries (about 3 cups)*
- 1 medium pineapple, chopped (about 3 pounds)*
- 1 cup water
- 3 cups ketchup
- 2 cup apple cider vinegar or white or rice
- 2 tablespoons tamari or soy sauce
- 6 cups cane sugar
- 3/4 cup arrowroot powder
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Extract the juice by combining cherries, pineapple, and water in a large saucepan over low heat. Heat and simmer slowly until the fruit is soft, and the juices are released.
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Crush the fruit with a potato masher and continue simmering over low heat for 5-10 minutes, stirring occasionally.
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Strain the fruit through a damp jelly bag or double layers of cheesecloth. Discard the solids. Measure out 4 1/2 cups of juice. Add more water if needed.
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Add the juice, ketchup, tamari or soy sauce, and vinegar to the saucepan and stir to combine. Add the sugar and simmer over medium heat. Stir until the sugar is dissolved.
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Combine the arrowroot with the remaining juice and add the slurry to the saucepan. While stirring, bring the saucepan to a boil over medium-high heat. Reduce the heat to low and simmer until the sauce thickens, about 5 minutes.
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Remove the pan from the heat and allow the sauce to cool. Divide into freezer containers and freeze up to a year. Yields about 6 cups.