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!
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.
*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.