Cherry Sauce made with just five ingredients is quick and simple to prepare at home in about 10 minutes. It’s an ideal topping for cakes, cheesecakes, ice cream, pancakes, waffles or any dessert that could use a bright, fruity finish.
I rarely turn down dessert — and when it includes fruit, it feels a little healthier, too. Using seasonal fruit for desserts like a tangy Raspberry Compote or Poached Pears in red wine makes for a memorable finish to a meal. This cherry sauce is one of those easy, versatile preparations that elevates many sweet treats.
Table of Contents
Ingredients
This sauce requires only a few pantry staples and either fresh or frozen cherries.
- Cherries – fresh or frozen (pitted)
- Sugar
- Cornstarch (cornflour)
- Lemon juice
- Almond extract (optional)
Plus a little water to adjust consistency.
Instructions
- Place the cherries, sugar and water in a medium saucepan and bring to a gentle simmer.
- In a small bowl, whisk the cornstarch with a little cold water to make a smooth slurry.
- Lower the heat, pour the slurry into the simmering cherries while stirring, then raise the heat to a simmer again.
- Cook until the sauce thickens and turns clear, about 1–2 minutes. If using fresh cherries you may need an extra minute to soften them slightly.
- Remove from heat and stir in lemon juice and almond extract (if using). Let cool, then transfer to a jar or bowl and refrigerate.
Can I use canned cherries?
Yes. Using canned cherries makes the sauce even faster because the syrup provides sweetness and liquid. To adapt the recipe:
- Use two 15 ounce (about 415 g) cans of pitted black cherries in syrup.
- Heat the cherries and syrup in a saucepan until simmering.
- Whisk in the cornstarch slurry and simmer until thickened.
- Finish as above and cool before storing.
This Easy Cherry Sauce is perfect for so many desserts!
This bright cherry sauce works beautifully over cakes, cheesecakes, ice cream, pancakes and waffles. It’s also delicious spooned into trifles or used in individual dessert cups. For breakfast, try it over yogurt and granola for a fruity boost.
Keeping a bag of frozen pitted cherries in the freezer means you can make this sauce any time. It takes only minutes to prepare and instantly upgrades simple desserts into something special.
More recipes you’ll love
Blueberry Compote Recipe
Strawberry Jam Recipe
Sweet Ricotta Dip
Strawberry Coulis
Trifle Desserts with Mascarpone and Cherries
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Cherry Sauce Recipe
Ingredients
- 2 cups fresh or frozen pitted cherries
- ½ cup white granulated sugar
- ½ cup water
- 6 teaspoons cornstarch (cornflour)
- 2 tablespoons water (for slurry)
- 2 teaspoons lemon juice
- ½ teaspoon almond extract optional
Instructions
-
Place cherries, sugar and water into a medium saucepan and bring to a simmer.
-
Simmer for 2 minutes (if using fresh cherries you may need a few more minutes to slightly soften the cherries).
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Mix cornstarch with water in a small bowl to form a slurry.
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Lower the heat, pour in the cornstarch slurry while stirring, then increase heat to a simmer.
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Cook until thick and clear, about 2 minutes. Remove from the heat and stir in the lemon juice and almond extract, if using.
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Pour into a small bowl to cool or into a glass jar to store in the refrigerator.
Notes
Using canned cherries.
Canned cherries are a convenient option. Their syrup replaces some or all of the added sugar and water in the fresh cherry version. Heat the cherries and syrup, then add the cornstarch slurry and cook until thickened.
- Use two 15 ounce cans (about 415 g each) of pitted black cherries in syrup.
- Heat in a saucepan until simmering.
- Add the cornstarch slurry and simmer until thickened.
- Remove from heat, add lemon juice and almond extract if desired, then cool and store.
Nutritional Estimate Per Serving
Nutritional Disclaimer
Nutritional information is an estimate provided by a calculator and may vary based on ingredients and brands used. For precise values, calculate nutrition using the exact items you prepare with.