Easy Cherry Sauce Recipe

This easy cherry sauce is a sweet, tangy topping that comes together in just minutes. It’s perfect for spooning over cheesecakes, pancakes, waffles, ice cream, or even roasted meats. Whether you use fresh or frozen cherries, this simple recipe delivers big flavor with minimal effort.

Why You’ll Love This Recipe

• Quick and ready in under 15 minutes
• Uses simple ingredients
• Works with both fresh and frozen cherries
• Delicious on both desserts and savory dishes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cherries (fresh or frozen, pitted)
• Granulated sugar
• Lemon juice
• Cornstarch
• Water
• Optional: almond extract or vanilla extract

Directions

1. Prepare the cherries
   If using fresh cherries, wash, pit, and halve them. Frozen cherries can be used directly without thawing.
2. Cook the base
   In a medium saucepan over medium heat, combine cherries, sugar, and lemon juice. Stir occasionally and bring to a gentle boil.
3. Thicken the sauce
   In a small bowl, whisk cornstarch and water together until smooth. Slowly pour this into the cherry mixture, stirring constantly until the sauce thickens, about 1–2 minutes.
4. Add flavor
   Stir in almond or vanilla extract, if using. Remove from heat and allow the sauce to cool slightly.
5. Serve or store
   Serve warm over your favorite dish or cool and refrigerate for later use.

Servings and Timing

• Servings: About 8
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Variations

• Spiced version: Add a pinch of cinnamon or clove for warmth
• Citrusy: Use orange juice instead of lemon for a twist
• Boozy: Stir in a splash of cherry liqueur or red wine after cooking
• Berry mix: Mix in raspberries or blueberries for a mixed fruit topping

Storage/Reheating

• Storage: Refrigerate in an airtight container for up to 1 week
• Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator
• Reheating: Warm in a saucepan over low heat or in the microwave in 20-second intervals

FAQs

Can I use canned cherries?

Yes, but drain them first. Opt for unsweetened or adjust sugar if using sweetened varieties.

Is this sauce good for cheesecake?

Absolutely, it’s one of the best toppings for classic New York-style cheesecake.

Can I make this sauce without cornstarch?

Yes, use arrowroot powder or tapioca starch as a thickener substitute.

Does this work with tart cherries?

Yes, but you may want to add extra sugar to balance the sourness.

Can I double the recipe?

Yes, just use a larger pot and increase each ingredient proportionally.

How do I make the sauce thinner?

Use a little less cornstarch or add a splash of water at the end if it thickens too much.

Is it okay to skip the lemon juice?

Lemon juice adds brightness and balances sweetness, but it can be skipped or replaced with a small amount of vinegar.

Will the sauce thicken as it cools?

Yes, it will continue to thicken slightly as it cools and sets in the fridge.

Can I use this for savory dishes?

Yes, this cherry sauce pairs wonderfully with roasted duck, pork, or turkey.

Is this gluten-free?

Yes, this recipe is naturally gluten-free if the cornstarch is certified gluten-free.

Conclusion

This easy cherry sauce is a quick, flavorful way to elevate both sweet and savory dishes. With just a handful of ingredients and a few minutes of cooking, you’ll have a delicious topping that can be customized to your taste and used all year round.

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