Easy Cherry Sauce Recipe

This homemade Cherry Sauce is loaded with sweet juicy cherries. Quick and easy to make, we love serving this cherry topping on Cheesecake, pancakes, waffles, vanilla ice cream, and pound cake. Cherry Sauce tastes like the filling for Cherry Pie.

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Homemade Cherry Sauce Recipe:

Fruit toppings are the perfect complement to many desserts, and this Cherry Sauce definitely can’t be beaten. I find that cherries make the perfect fruit topping for decadent desserts like cheesecake because the tartness of the cherries balances the indulgence of the dessert.

Nothing beats homemade sauces, be sure to also try our Strawberry Sauce and our Caramel Sauce as toppings for desserts or breakfast foods like pancakes and waffles!

How to Make Homemade Cherry Sauce:

This Cherry Sauce couldn’t be easier! All of the ingredients are cooked together in one saucepan and you are left with an irresistible sauce you’ll want to eat with a spoon!

1. In a medium saucepan, whisk together water, lemon juice, cornstarch, and sugar.
2. Put the saucepan over medium heat and stir until it starts to thicken. Add cherries and continue stirring occasionally until sauce is at a light uniform boil and has thickened.
3. Remove from heat and cool to room temperature. Cover and refrigerate until ready to serve. The sauce will continue to thicken as it cools.

Should I Use Sweet or Tart Cherries?

I love making this sauce with sweet cherries. Using sweet cherries means less added sugar is needed – only about 2 tablespoons. Tart cherries also work very well for cherry sauce, however, if using tart cherries I recommend adding 1/4 to 1/2 cup of sugar (or add sugar to taste) so the sauce isn’t too tart.

Can I Use Fresh or Frozen Cherries?

This Cherry topping recipe is so versatile – either fresh or frozen cherries work. Fresh cherries are perfect in the summer at the peak of their growing season.

Frozen cherries are a great choice when fresh cherries are out of season and are typically pre-pitted which can save you the step of removing cherry pits. Keep in mind, frozen fruit release more juice so add a little less water with frozen cherries.

Can This be Used as Cherry Pie Filling?

With a few modifications, this Cherry Sauce makes a delicious cherry pie filling! Simply double the recipe and add an extra tablespoon of cornstarch to thicken the sauce to allow your cherry pie to set up more firmly.

Since the Cherry Sauce is usually served over a sweet dessert, we love that it is a little tangy. If you prefer a sweeter cherry pie filling, be sure to add a little more sugar to sweeten the mixture.

How to Store Cherry Topping:

If you have leftovers of this delicious Cherry Sauce or need to make it in advance, the sauce will store well in the fridge for about 3 days. Let the sauce cool completely to room temperature then store in a glass mason jar or Tupperware container. This recipe also freezes well for future use.

Love Cherries? More Cherry Desserts:

• Classic Cherry Pie – with the best crust
• Cherry Upside-Down Cake – the fluffiest cake
• Cherry Crumble – delicious almonds on top
• Pineapple Cherry Dump Cake – quick and easy dessert
• Cherry Clafoutis – a cherry flan dessert

Easy Cherry Sauce

4.97 from 132 votes

Author: Natasha of NatashasKitchen.com

This quick and easy homemade Cherry Sauce is loaded with sweet juicy cherries. We love this cherry topping on cheesecake, waffles, ice cream, and cakes!

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Cook Time: 15 minutes mins

Total Time: 15 minutes mins

Ingredients 

US CustomaryMetric

Servings: 8 people (makes 2 1/2 cups)

• 4 cups sweet cherries, (fresh or frozen), pitted*
• 1/4 to 1/3 cup water
• 1 Tbsp corn starch
• 1 Tbsp lemon juice
• 2 Tbsp sugar

Instructions

• In a medium saucepan (off the heat), add water (use 1/3 cup for fresh cherries and 1/4 cup water for frozen cherries). Whisk in 1 Tbsp cornstarch, 1 Tbsp lemon juice, and 2 Tbsp sugar.
• Place over medium heat and whisk constantly until the mixture starts to thicken.
• Add cherries and cook stirring occasionally until sauce is at a light boil (about 6-10 minutes for fresh cherries and 12-15 minutes for frozen). The sauce should be thickened and uniformly bubbling, not just at the edges, then remove from heat.
• Cool to room temperature then cover and store in the refrigerator in a glass mason jar or Tupperware container until ready to use. It will thicken more as it stands.

Notes

*1 lb of stemmed and un-pitted cherries equals 2 1/2 to 3 cups of cherries, so you will need about 1 1/3 lbs of cherries. 

Nutrition Per Serving

59kcal Calories15g Carbs1g Protein1g Fat1g Saturated Fat1mg Sodium153mg Potassium1g Fiber12g Sugar44IU Vitamin A6mg Vitamin C9mg Calcium1mg Iron

• Full Nutrition Label
• Nutrition Disclosure

Nutrition Facts

Easy Cherry Sauce

Amount per Serving

Calories

59

% Daily Value*

Fat

 

1

g

2

%

Saturated Fat

 

1

g

6

%

Sodium

 

1

mg

0

%

Potassium

 

153

mg

4

%

Carbohydrates

 

15

g

5

%

Fiber

 

1

g

4

%

Sugar

 

12

g

13

%

Protein

 

1

g

2

%

Vitamin A

 

44

IU

1

%

Vitamin C

 

6

mg

7

%

Calcium

 

9

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Dessert, Sauce

Cuisine: American

Keyword: cherry sauce

Skill Level: Easy

Cost to Make: $

Calories: 59