Easy Cherry Sauce Recipe

Cherry sauce
Christina_1985/Flickr/CC BY 2.0
  • 10 mins
  • Prep: 5 mins,
  • Cook: 5 mins
  • Yield: 1 cup (20 servings)
Ratings (69)

Do you love the flavor of cherries on top of your ice cream? Fruit sauces and syrups are the perfect toppings for many frozen desserts. While strawberry sauce is a common ice cream topping, few things can beat the cherry on top of a sundae. Why not have it in sauce form?

Frozen cherries work well for sauces because they are already pitted and taste great year-round. You can certainly use fresh cherries instead. Recipes like this are a great way to use up cherries if you have trees that are overproducing or when they are in season and inexpensive at the farmers market.

What You'll Need

  • 16 ounces cherries (frozen or fresh, pitted)
  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice (fresh)

How to Make It

  1.  In a medium saucepan, bring the cherries, sugar, and water to a boil over medium-high heat, stirring often.
  2. In a small bowl, stir the lemon juice and cornstarch together until smooth. Whisk it into the boiling cherry mixture.
  3. Return to a boil, stirring constantly. You don't want this sauce to scorch on the bottom.
  4. Cook until the liquid has thickened, which should take about 1 more minute.
  5. Remove the pot from the heat and taste. You can add a little extra sugar or lemon juice if needed at this point, depending on your personal preference.
  1. Allow the sauce to cool to room temperature and serve over ice cream or cheesecake.

You can store the sauce in the refrigerator for up to two weeks. Serve it cold or warm it up in the microwave or on the stovetop.

Tips and Serving Ideas

  • Gather all of your ingredients before you begin. This sauce comes together quickly, so having everything ready is important. If you are using fresh cherries, don't forget to remove the pits first.
  • Use the type of cherries that you like the best. Bing cherries are one of the most common types of cherries on the market, but a beautiful sour cherry makes an interesting sauce as well. The sour taste plays nicely against the sweetness of the sugar in the sauce and in the dessert.
  • Another option is to use canned cherries if you can find them without syrup. If they are canned in syrup, either use the syrup instead of water and reduce the sugar or rinse them in water and then use them. It would still be a good idea to use a little less sugar because the fruit will be sweeter than normal.
  • Don’t limit yourself to using this sauce on ice creams and frozen desserts. It makes a perfect cheesecake topping and can also be used in savory dishes. If you cut back on the sugar, it can be paired with roasted pork for a very interesting entree.