Inspired by: @jeanneloani
Looking for a versatile, delicious, and plant-based addition to your meals? Our easy homemade vegan cherry puree is exactly what you need! This vibrant, sweet-tart sauce is incredibly simple to make and perfect for transforming everyday breakfasts into something special, enhancing desserts, or even adding a fun, spooky touch to your Halloween creations. If you've ever wondered how to make a healthy and versatile fruit topping that’s completely dairy-free and egg-free, you've found your answer.
This cherry puree is a game-changer for anyone seeking a burst of natural fruit flavor without artificial ingredients. It's an excellent way to use fresh or frozen cherries, ensuring you can enjoy this delightful concoction year-round. It’s also incredibly adaptable to your preferred sweetness level and consistency, making it a staple for healthy eaters, families, and anyone who loves a bit of culinary creativity.
Why You'll Love This Easy Cherry Puree
This recipe is designed for maximum flavor with minimal effort. It's a fantastic solution for:
- Elevating your breakfast: A spoonful turns plain oats, pancakes, or waffles into a gourmet experience.
- Healthier desserts: A naturally sweet topping for vegan ice cream, yogurt, or even as a filling for tarts.
- Seasonal fun: As jeanneloani discovered, its rich color makes for an awesome blood effect for Halloween — a natural, edible "gore" for spooky treats!
- Dietary friendliness: Naturally vegan, dairy-free, and gluten-free, making it suitable for a wide range of dietary needs.
- Budget-friendly: Making your own puree is often more cost-effective than buying specialty sauces.
Whether you're meal prepping healthy toppings or getting ready for a festive holiday, this cherry puree is sure to become a favorite!
Ingredients
- 2 cups pitted cherries (fresh or frozen)
- 2-4 tablespoons water or lemon juice (adjust for desired consistency)
- 1-2 tablespoons maple syrup or agave syrup (optional, to taste)
Equipment
- Small saucepan
- Spatula or spoon
- Blender or immersion blender (for smooth puree)
- Airtight container for storage
Instructions
- Combine pitted cherries and water (or lemon juice) in a small saucepan over medium heat.
- Bring the mixture to a gentle simmer, then reduce heat to low.
- Cook for 10-15 minutes, stirring occasionally, until the cherries soften and release their juices. If using fresh cherries, this may take slightly longer.
- Remove from heat. If using optional sweetener, stir in the maple syrup or agave syrup now.
- Carefully transfer the mixture to a blender or use an immersion blender directly in the saucepan.
- Blend until smooth, adding more water if needed to reach your desired consistency. For a chunkier sauce, you can mash the cherries instead of blending.
- Let the puree cool completely before transferring it to an airtight container.
Making Schwarzwälder Müäsli
Our recipe author, jeanneloani, loves this puree for a Swiss-German inspired treat: Schwarzwälder Müäsli! It's a delightful twist on classic Bircher muesli, reminiscent of Black Forest cake flavors.
To create this delicious breakfast:
- Combine cooked oats (or overnight oats) with a tablespoon or two of this homemade cherry puree.
- Add a sprinkle of cocoa powder.
- Stir in a splash of unsweetened almond milk to reach your preferred consistency.
- Mix well and enjoy a taste of Swiss-German goodness!
Variations & Adaptations
- Berry Medley Puree: Replace half the cherries with strawberries or blackberries for a mixed fruit flavor.
- Spiced Cherry Puree: Add a pinch of cinnamon, vanilla extract, or even a tiny amount of ginger while simmering.
- Sugar-Free Option: For a truly sugar-free version, omit the maple syrup and let the natural sweetness of the cherries shine.
- Thicker Sauce: Reduce the amount of water/lemon juice, or simmer for a longer time until it thickens to a compote-like consistency. Great for pie fillings!
Tips & Hacks
- Choose Your Cherries: Both fresh and frozen cherries work wonderfully. If using frozen, there's no need to thaw them beforehand; just add them directly to the saucepan.
- Consistency Control: For a thinner sauce, add a bit more water or almond milk when blending. For a thicker, jam-like texture, reduce for longer on the stove.
- Storage: Store the cherry puree in an airtight container in the refrigerator for up to 1 week. It can also be frozen for up to 3 months in freezer-safe containers or ice cube trays for easy portioning.
- Halloween Fun: For that spooky "blood effect", use a slightly thinner consistency and drizzle it over vegan cupcakes, white frosting, or even a vanilla "brain" mold!
Ready to add a burst of fruity flavor and fun to your meals? Give this easy homemade vegan cherry puree a try today! Share your creations with the abillion community and let us know your favorite ways to use it.
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