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!
- In a medium saucepan, whisk together water, lemon juice, cornstarch, and sugar.
- 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.
- 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
Easy Cherry Sauce
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!
Ingredients
- 4 cups sweet cherries (fresh or frozen), pitted*
- 1/4 to 1/3 cup water
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
- 2 Tbsp sugar
Instructions
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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.
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Place over medium heat and whisk constantly until the mixture starts to thicken.
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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.
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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.
Recipe 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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hello Natasha,
Could I skip cornstarch in this recipe ?
Thank you
I haven’t tested this recipe without cornstarch to advise.
Can I add amaretto liquor to this will it still set for a topping?
Hi Amarri, I haven’t tested that but here is what one of our readers wrote: “I used frozen cherries and it turned out perfectly. I did add a splash of amaretto ….just because. It made it more Christmassy..lol”
Could this be used as a filling in a cake?
Hi Laura, I think that would be delicious to use this cherry sauce as a cake filling.
Hi Natasha – Big fan, your page has really got me into cooking this lockdown.
I have the cheesecake in the over as I type. Notice a couple of things:
1. The cheesecake has many brown circles around the cheescake, not smooth 1 colour. Any though why this would happen?
2. Your cheesecake is flat end to end whilst mine looks more of a dome, a little more risen around the centre. Not sure why 🤨
Hope you get a chance to see this and drop me a pointer if possible.
Thanks – Sh4mz
Hi Shamir, 1. I wonder if it has to do with hot spots in your oven? I haven’t had that experience. 2. Again, it sounds like maybe there are inconsistent heating going on – maybe your oven is running too hot?
Think the cornstarch measure should be a tspn rather than a tblspn. Was very thick and had to add more water.
Hi Christine, we used TBSP, and it turned out great. I hope you give this another try.
I agree with this. Should have been a teaspoon. Its super thick.
When using sour cherries, how much extra sugar should I add? The paragraph about using tart cherries says to add “1/4 to 1/4 cup” which is clearly a typo. Thx!
Hi Karen, thank you for catching that – it should be 1/4 to 1/2.
Hi Natasha,
If I’m using frozen cherries, would I use the lesser 1/4 cup of water?
Thank you,
Christine
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. I imagine that should work,
I have just made your perfect cheesecake and was wondering if I could use cherry pie filling for the real cherries ; as they are now out of season The cheesecake looks fab and I don,t want to ruin it by using something that will be not a good sub
Hi Ronald, I imagine that should work! I would love to know how you like that combination!
I used frozen cherries and it turned out perfectly. I did add a splash of amaretto ….just because. It made it more Christmassy..lol
Sounds great! I’m happy that you liked this recipe.
Hi Natasha, I love your videos. I find that your recipes are delicious and easy to follow, as well as adaptable to my families tastes and dietary restrictions. I do have one very important question, lol, just how many stand mixers do you have? It seems as though you use a different one for every video.
Hi Wendy, we are actually down to one red 6 Qt stand mixer. The videos were filmed over time and we have gone through a few in time.
If you use frozen cherries, do you have to defrost the cherries any before you start making the sauce? Thanks!
Hi Audrey, Fresh cherries would be perfect for this recipe but frozen or canned would work too. It might just release more juice so you might want to add a little less water and defrost them.
can you use canned cherries? if so, should I use the syrup in any way? or just drain it?
Fresh cherries would be perfect for this recipe but frozen or canned would work too. It might just release more juice so you might want to add a little less water.
Hi Natasha,
Can I Use Blueberries Or Strawberries Instead Of Cherries For The Sauce
I have another recipe for the Strawberry Sauce.
If using ClearJel so that this could be water bath canned, how much ClearJel would be needed (how much ClearJel equates to the amount of cornstarch recommended)? Would it be 1 tablespoon ClearJel per batch or more? Or less?
Hi Elizabeth! I don’t have any experience with ClearJel to advise to be honest. If you happen to try that please let me know how you like that
I am NOT a cook but recent event has found me baking with my daughter. This recipe was easy to follow and tasted GREAT. Thanks for the inspiration.
My pleasure and I am so glad to hear that you are more inspired now to bake and cook more. Keep it up!
Absolutely delicious. I only used 2 cups of fresh cherries, with 1/3 cup water, 1 tblspn corns starch/sugar/lemon juice and I also added 1 tblspn honey and 1 teaspoon of vanilla extract.
I’m so happy you enjoyed that!
Hi- can I use apple cider vinegar instead of Lemon Juice?
Hi Irina, I haven’t tried that but I think vinegar would be a little harsh and unpleasant with the cherries.
can you freeze this sauce? if so, for how long? i have read that cornstartch in food does not freeze well so I am apprehensive about this. thanks!
Hi Laura, yes this recipe freezes well, however, I have not tried storing this sauce yet for more than a coupe of days.
Any chance this recipe would work with peaches? I’m thinking about making cheesecake from scratch and offering a couple sauce choices (cherry and peach).
Hi Kevin, I haven’t tested with peaches but I think it would work. Depending on how juicy they are, they may need a little less time on the stove.
Just made this, and it’s unbelievably good! Much tastier than I imagined! The only thing is, I doubled the starch (hoping to mimic the store bought cherry pie filling) and it’s too thick…
How can I thin it out so it’ll flow nicely on a slice of cheesecake??
Hi Julia, if you warm it up a little bit, it will help to loosen it up. I tried the sauce with more starch when testing also and felt it was too much.
i just made her easy cheesecake and clicked the notes to find out that it was only 5 ingredients. it tasted way better than it looked and Natasha if you see this, what is your superpower? i need that too!
You’re so nice! I’m so glad you enjoyed this recipe!
i love making all your recipes with my mom because that is something i share with her. BTW i just made your sandwich and elote corn and it was sooooooooo tasty.
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
i just made your chicken sandwich and you elote corn and it tasted so good. i made it with my mom becuase that is something we have a connection in.
That’s so nice! Great idea! Thank you for sharing that with us!
Just made this sauce today and it is so good and easy to make! Sharing with my friends!!
That’s just awesome Sarah! Thank you for sharing!
I’ll be making this cherry sauce and your cheesecake recipe this week and can’t wait! Can the Cherry sauce be canned to preserve longer?
Hi Sarah, I haven’t tried canning this sauce but I think it could work well. You might add a little more sugar though for preserving the cherry sauce.
If you are meaning to can this in a water bath canner you shouldn’t. The cornstarch will start to break down and/or form a congealed mass in the middle of the jar. Yuk! It is also not considered food safe. I use instant ClearJel if I am going to can a fruit sauce or fruit pie filling.
Sorry. I meant the cook type of ClearJel NOT the Instant!
This recipe was extremely welcome as my husband came home from a grocery run with some cherries from a store having misread the list. The cherries were well past their prime and the store has a no return policy! No more fresh produce from them! The cherries were a bit tart so I added a bit more sugar and used most of the cherries rather than having to toss them. Thank you for a most excellent save!
You’re very welcome Carol. Thanks for giving this recipe a try and for your great feedback!
I always add 1/2 tsp of almond extract to any fresh cherry recipe…my preference
Thank you so much for sharing that with us!
I am really wanting to try this and was wondering if the recipe would work with other fruit also? Possibly raspberries, strawberries and/or blueberries? In the recipe notes it says something about steamed and pitted cherries, did you mean stemmed? Just asking so I do this correctly. You rock and I love your videos.
Hi Tony, we have our easy raspberry sauce linked in the recipe also. Yes, we meant stemmed. Thank you.
This cherry sauce looks amazing. So good to have on hand for all kinds of yummy ways to eat it. I am going to make some this weekend. I know it will be a hit!
I hope you love this recipe! We look forward to your feedback!
Yummmm! I can’t wait to slather this all over everything.
Seriously the best! Thank you for sharing that great review with us!
Our cherries were a little tart, so I added a couple more tablespoons of sugar. So yummy over cheesecake!
I’m so happy you enjoyed that! Thank you, Kara!
My kids loved this! We used frozen cherries and it came out perfect!
I’m so happy to hear that you all loved the cherry sauce! Thanks for sharing your great review.