Description
This easy cherry sauce recipe transforms fresh or frozen sweet cherries into a luscious, thickened sauce perfect for topping desserts, pancakes, or even savory dishes. The simple combination of cherries, cornstarch, lemon juice, sugar, and water is cooked on the stovetop to create a vibrant, flavorful sauce that can be stored in the refrigerator and enjoyed over several days.
Ingredients
Scale
Ingredients
- 4 cups sweet cherries (fresh or frozen, pitted)
- 1/4 to 1/3 cup water (1/3 cup for fresh cherries, 1/4 cup for frozen cherries)
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
- 2 Tbsp sugar
Instructions
- Prepare the thickening mixture: In a medium saucepan off the heat, combine the water (use 1/3 cup for fresh cherries and 1/4 cup for frozen cherries), cornstarch, lemon juice, and sugar. Whisk thoroughly to dissolve the cornstarch and sugar.
- Heat and thicken the mixture: Place the saucepan over medium heat. Whisk constantly until the mixture begins to thicken, ensuring no lumps form.
- Add cherries and cook: Stir in the pitted cherries and cook, stirring occasionally, until the sauce reaches a gentle boil. This will take about 6-10 minutes for fresh cherries and 12-15 minutes for frozen cherries. The sauce should be uniformly bubbling and thickened, not just bubbling at the edges.
- Cool and store: Remove the saucepan from heat and allow the cherry sauce to cool to room temperature. Transfer to a glass mason jar or an airtight container and store it in the refrigerator. The sauce will thicken further as it cools and stands.
Notes
- Use fresh or frozen sweet cherries, but ensure they are pitted before cooking.
- Adjust water quantity based on whether cherries are fresh or frozen to achieve the best consistency.
- The sauce thickens more as it cools, so do not overcook it to avoid an overly thick texture.
- This sauce pairs wonderfully with ice cream, pancakes, cheesecake, or as a glaze for meats.
- Store the sauce in the refrigerator and consume within a week for best quality.
