Author: Susanne at dishwithme.com
Loaded with fresh delicious cherries, this Cherry Sauce is good for topping so many different things. You can use it to top cheesecake (which is why I usually make it), waffles, toast, a cheese Danish, pancakes, pound cake, ice cream, etc.
With only a handful of ingredients, this cherry sauce is fresh, sweet, vibrant and delicious and can be made and ready to enjoy in mere minutes. This recipe is so much better than anything you’re going to buy in a can or jar.
HELPFUL HINTS FOR CHERRY SAUCE
Fresh cherries are the best. Period. But, as they are not always available, you can use frozen. If using frozen cherries, cut back on the water by about 1/4 cup because frozen cherries will have some water in them.
First thing first…the cherries have to be pitted. Is it hard? No. Not at all. Is it tedious and boring? Absolutely. Luckily, it only takes 10 to 15 minutes. That being the case, guess what I have ordered? Go ahead and guess. If you guessed a cherry pitter, you are correct! My brother and sister-in-law showed this to me and I’m just waiting for it to arrive 🙂
Pitting cherries does stain your hands/nails, so gloves would probably be a good idea. I don’t wear them.
If you prefer your sauce a little thicker, simply add another teaspoon of corn starch with a teaspoon of water. Mix well and add to the cherry sauce.
GROCERY LIST FOR CHERRY SAUCE
- Cherries
- Fresh lemon juice
- Corn starch
- Granulated sugar
- Dark brown sugar
OTHER RECIPES TO ENJOY
BEST EVER OVEN ROASTED BRUSSEL SPROUTS WITH BACON
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LINKS TO PRODUCTS USED
You’ll need a medium saucepan for this recipe.
This is the exact cherry pitter I have ordered from Amazon.
Equipment
- Medium size saucepan
- Cherry pitter
Ingredients
- 16 ounces Fresh cherries stems & pits removed
- 1 Tablespoon Freshly squeezed lemon juice
- 1 Tablespoon Cornstarch
- 3/4 cup Water
- 1/2 cup Granulated sugar
- 1/4 cup Dark brown sugar
Instructions
- Wash the cherries thoroughly.
- Remove the stems and pits from the cherries. Set aside
- Mix the corn starch and lemon juice together. Set aside.
- In a medium saucepan, on medium-high heat, add the cherries, water and sugars. Stirring often, bring just to a boil, then turn down to medium.
- Add the cornstarch lemon juice mixture to the cherry mixture. Stir well. Cook for 1 additional minute and then remove from heat.
- It's that easy! Enjoy.