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Cherry Sauce is an indica/sativa variety from Andromeda Strains and can be cultivated indoors (where the plants will need a flowering time of ±60 days ) and outdoors . Andromeda Strains’ Cherry Sauce was never available as seeds (It’s a clone-only variety!).
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It’s a combination that @Large_bud of #Andromeda_Genetics created from his spectacular “from seed” keeper pheno of cherry pie. Crossed with our specially chosen pheno of ExoticGenetix “The Sauce.” Male. He was chosen because of his short, fast growing time,pungent smell and resin producing leaves, (The Sauce = Gorilla Glue X Green Ribbon BX)
This strain is not for sale – it’s used for crossings.
We found 9 direct descendants from Andromeda Strains’ Cherry Sauce in the seedfinder strain database, here a short overview. To see all hybrids and their descendants, visit our Cherry Sauce Genealogy Page and check out all the direct crosses as like as the following generations.
When sugar has completely dissolved, strain syrup through a fine-mesh sieve. (The pits will still have enough flavor left to make a batch of Cherry Pit Whipped Cream, if you’d like to arm yourself with the perfect set of toppings for a cherry sundae.)
Here’s an easy, no-fuss method for making the most of your summer cherry haul: After making cherry pie, cherry ice cream, or any other cherry treat, toss all those pits with a bit of sugar. This will draw out all the flavor from the wisps of fruit that cling to the pits, producing a vibrant cherry syrup that can be used as a sweetener for cocktails, iced tea, and seltzer, or as a sauce to drizzle over ice cream, French toast, and pancakes.
Transfer syrup to an airtight container and refrigerate for up to 1 month. Use as a dessert sauce or as a replacement for simple syrup in drinks.
Please note that this recipe is made from whole cherry pits, not the inner kernels obtained after cracking them open.
Whether you’re using sweet or sour cherries, this easy syrup is a fun way to repurpose kitchen scraps that would otherwise be thrown away.
In a small bowl or pint Mason jar, combine cherry pits and sugar (and the husk of a juiced lime, if using; see note). Toss until well combined, then cover tightly and set aside for 3 hours or up to 24 hours. Shake the bowl or jar occasionally to toss the pits around and help the sugar dissolve.
Drain the cherries over a bowl and save the juice. In a small bowl, stir together 3 tablespoons of the red wine and the cornstarch. In a saucepan, heat the remaining red wine with the cherry juice, sugar and the cinnamon stick, stir in the cornstarch mixture and bring to a boil, stirring until thickened. Remove the cinnamon stick and stir in the cherries. Spoon half of the cherry compote into 4 glasses.
Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in the mascarpone, sugar and poppy seeds. Then beat the cream to stiff peaks and fold into the mascarpone mixture. Spread the cream on the compote in the glasses and spoon the remaining compote over. Refrigerate at least 30 minutes. Serve garnished with a sprig of mint.