How to Make Black Forest Sauce

Опубликовал Admin
27-09-2016, 18:15
Black Forest sauce is an ideal addition to warm puddings during the colder months. It is based on cherries and is fairly rich. It's also alcoholic, so be warned in advance!

Basic black forest sauce

  1. Pour the cherries, along with the juice they are in, into a saucepan. Over a medium heat, bring the cherries to a simmer.
  2. Mix the arrowroot and brandy together in a small bowl. Stir until a smooth mixture is formed.
  3. Pour the arrowroot mixture into the simmering cherries.
  4. Cook for 2–3 minutes. Stir all the while, until the juice thickens. Once the sauce thickens, it is ready and should be removed immediately.
  5. Serve by pouring directly over pudding pieces, or pour into a sauce boat and let people serve themselves as wished.

Fresh cherry black forest sauce

  1. Sterilize half a dozen 250ml/8 oz mason jars. Boil the snap lids for 5 minutes or according to instructions accompanying the brand you're using. Leave the lids sitting in hot water while you make the sauce.
  2. Pit the cherries. Chop roughly.
  3. Add the chopped cherries to the preserving pot. Add the cocoa powder, sugar and lemon juice as well.
  4. Place on high heat. Bring to the boil. Stir constantly for 1 minute. Remove from the heat.
  5. Add the liquid pectin and cherry brandy (if using). Mix to combine well but stir slowly, to stop the fruit from bobbing up.
    • If there is foam, skim it off.
  6. Transfer to the hot, sterilized jars. Leave space at the top. Seal with the snap lids (which should seal by popping down). Label and date.
  7. Store in a dry and cool place. Use as needed. This sauce goes well over ice cream, dessert pies and chocolate baked goods.

Black forest cherry chocolate sauce

  1. Pour the water into the saucepan. Add the sugar.
  2. Heat over medium heat. Simmer, stirring constantly until the sugar dissolves.
  3. Add the cocoa powder and stir through.
  4. Add the cherries to the liquid. Simmer for about 20 minutes. The cooking process is done when the juice from the cherries has mixed with the liquid and the whole sauce has thickened. It will look like syrup.
  5. Pour into a sterilized jar. Let cool, cover with a sealing lid.
  6. Refrigerate. Use within 3 weeks.


Basic black forest sauce :
  • 670 g can pitted cherries, or use your own pitted cherries
  • 1 tbs arrowroot
  • 2 tbs brandy
Fresh cherry black forest sauce :
  • 3 1/2 cups sweet cherries, pitted
  • 1/3 cup cocoa powder, sifted
  • 4 cups sugar
  • 2 tablespoons lemon juice
  • 2 pouches/170ml liquid pectin
  • 1/4 cup cherry brandy (optional)
Black forest cherry chocolate sauce :
  • 1 cup sugar
  • 1/2 cup water
  • 1/2 cup cocoa powder, quality
  • 450g/1 pound sweet cherries, stemmed and pitted


  • This sauce combines well with hot chocolate sauce and with whipped cream.
  • This sauce does not keep well and should be made prior to use. If it is allowed to go cold, it will congeal.

Things You'll Need

Method 1 :
  • Small bowl
  • Small to medium heavy-based saucepan
  • Wooden spoon
  • Pudding or similar dessert
Method 2 :
  • Large, deep stainless steel preserving pot
  • Stirring spoon
  • Jars with lids with pop seals
  • Labels and marker
Method 3 :
  • Heavy based saucepan
  • Stirring spoon
  • Sterilized jar with seal top lid
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