Easy Cherry Sauce Recipe

Finding a good cherry sauce recipe can feel like searching for a needle in a haystack. Between overly sweet store-bought versions and complicated recipes that call for hard-to-find ingredients, it’s enough to make anyone give up and reach for the premade stuff in the jar.

That’s why I’m excited to share this cherry sauce recipe with you – it’s straightforward, uses simple ingredients you can actually find at the grocery store, and tastes just right whether you’re spooning it over cheesecake, ice cream, or your morning pancakes.

What Kind of Cherries Should I Use?

Both sweet and tart cherries work great in this sauce, though tart cherries like Montmorency will give you that classic cherry pie flavor. If you’re using fresh cherries, look for ones that are firm and deeply colored, without any bruising or soft spots. Don’t stress if fresh cherries aren’t in season – frozen cherries are just as good and are actually super convenient since they come already pitted. If you’re going with sweet cherries, varieties like Bing or Rainier are excellent choices, but you might want to reduce the sweetener a bit since they’re naturally sweeter than their tart cousins.

Options for Substitutions

This cherry sauce recipe is pretty flexible and can be adjusted based on what you have in your pantry:

• Cherries: Fresh or frozen cherries both work great here. If using frozen, no need to thaw them first – just cook them a few minutes longer. In a pinch, you could even use canned cherries (just reduce the sweetener since they’re usually packed in syrup).
• Sweeteners: Feel free to swap between maple syrup, honey, or regular sugar. Brown sugar works too! Just taste and adjust – some cherries are naturally sweeter than others.
• Cornstarch: If you’re out of cornstarch, try using 3 tablespoons of all-purpose flour or 2 tablespoons of arrowroot powder. Mix with cold water before adding to avoid lumps.
• Flavorings: The vanilla and almond extracts (or kirsch) are optional but add nice flavor. You could try a splash of bourbon or brandy instead, or leave them out completely.

Watch Out for These Mistakes While Cooking

The biggest challenge when making cherry sauce is getting the right consistency – adding all the cornstarch at once can create lumps, so it’s better to first mix it with cold water to create a smooth slurry before adding it to your cherries. The second common mistake is cooking the sauce at too high a temperature, which can cause the cornstarch to break down and make your sauce thin and runny – keep it at a gentle simmer and stir frequently. For the best flavor development, don’t rush the cooking process – let the cherries release their juices naturally and simmer for at least 8-10 minutes, as this allows the sauce to thicken properly and the flavors to meld together. If you’re using frozen cherries, don’t thaw them completely before cooking, as partially frozen fruit will help maintain the sauce’s texture and prevent it from becoming too watery.

What to Serve With Cherry Sauce?

This sweet and fruity cherry sauce is super flexible and goes well with so many desserts and breakfast foods! For a classic dessert pairing, spoon it warm over vanilla ice cream or cheesecake – the contrast between hot and cold is just perfect. At breakfast time, try it on top of pancakes, waffles, or French toast instead of regular maple syrup. The sauce also makes a great topping for plain yogurt or oatmeal if you want something a bit healthier. For something different, try using it as a sauce for roasted pork or duck – the sweet-tart flavor of cherries works surprisingly well with meat dishes.

Storage Instructions

Keep Fresh: Your homemade cherry sauce will stay good in the fridge for up to a week when stored in an airtight container or jar. The sauce might thicken a bit as it cools, but that’s totally normal! If it gets too thick, just stir in a little warm water when you’re ready to use it.

Freeze: This sauce is perfect for freezing! Pour it into freezer-safe containers or ice cube trays (great for smaller portions) and it’ll keep for up to 3 months. I like to make a big batch when cherries are in season and freeze some for later use on pancakes, waffles, or ice cream.

Thaw & Use: When you’re ready to use your frozen cherry sauce, just move it to the fridge overnight to thaw. Give it a good stir before using, and if needed, warm it gently in a saucepan over low heat or in short bursts in the microwave. The sauce might separate a bit after freezing, but a quick stir will bring it back together.

Preparation Time	5-10 minutes
Cooking Time	10-15 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 300-350
• Protein: 2-4 g
• Fat: 0-1 g
• Carbohydrates: 76-80 g

Ingredients

For the sauce:

• 3 to 4 tbsp maple syrup (or honey or sugar, adjust to taste)
• 1 1/2 tbsp cornstarch (for thickening, use Argo brand for best results)
• 3 1/2 cups pitted cherries (fresh or frozen, thawed if frozen)
• 1/2 to 1 cup water

For the optional flavorings:

• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 1 to 2 tbsp cherry liqueur (or Kirsch, adds depth of flavor)

Step 1: Prepare Cornstarch Slurry

Begin by measuring out 1/2 cup of water.

In a small, separate dish, combine a few spoonfuls of this measured water with cornstarch and mix until it forms a smooth slurry.

Once the cornstarch is completely dissolved and smooth, mix in the rest of the measured water.

Set this slurry aside for later use.

Step 2: Cook the Cherries

Place pitted cherries into a small saucepan.

Add the prepared cornstarch slurry along with your preferred sweetener.

Set the saucepan on the stove over medium-high heat.

Stir the mixture often as it cooks until it thickens and comes to a low boil.

This process may take several minutes, and it is crucial to activate the thickening properties of the cornstarch.

If the mixture becomes too thick during the cooking process, gradually stir in an additional 1/4 cup to 1/2 cup of water until you reach your desired consistency.

Step 3: Finalize and Store the Cherry Sauce

Once the cherry sauce has thickened to your liking, remove it from the heat.

Stir in any extracts you wish to add, such as vanilla or almond extract, to enhance the flavor.

Allow the sauce to cool slightly before transferring it to an airtight container.

Refrigerate the sauce until you need it.

This will yield approximately 2 1/2 cups of delicious cherry sauce ready for use as a topping or ingredient in various dishes.