How to make a simple cherry sauce

How to make a simple cherry sauce

Learn to make the perfect cherry topping for your desserts in just a few easy steps. This step-by-step guide will show you how to make a simple cherry sauce with either fresh or frozen cherries.

Course Seasoning and Sauces

Cuisine American

Diet Gluten Free, Vegan

Prep Time 5

Cook Time 15

Total Time 20

Servings servings (¼ cup)

Calories 90kcal

Author Elaine

Equipment

medium saucepan
whisk
1 cherry pitter

Ingredients

4 cups 1.6 lbs or 725 gm. pitted cherries, fresh or frozen
1 tablespoon lemon juice, freshly squeezed
1 tablespoon cornstarch
2 tablespoons water
2 tablespoons sugar

Instructions

In a medium saucepan, whisk together lemon juice, water, and cornstarch, then add the sugar.
Stir the mixture over medium heat until it begins to thicken a little.
Add the cherries and continue to stir occasionally until the sauce boils uniformly, not only at the edges (about 10 minutes when using frozen cherries.)
Remove the thickened sauce from the heat and let it cool. It will continue to thicken as it cools.

Notes

Stored in a glass jar with a lid in the fridge, cherry sauce will last for up to 2 weeks.

Cherry sauce freezes well. Freeze it in an airtight container for up to 3 months or more. I like to freeze it in ½ cup or 1 cup portions so I can thaw only what I need.

Nutrition