Description
A simple and quick cherry sauce made with fresh or frozen sweet cherries, perfect for topping desserts or breakfast dishes. This easy recipe uses cornstarch as a thickener and is lightly sweetened with sugar and brightened with lemon juice, ready in just 15 minutes.
Ingredients
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
- Prepare the starch mixture: In a medium saucepan, off the heat, combine the water (use 1/3 cup for fresh cherries or 1/4 cup for frozen cherries), cornstarch, lemon juice, and sugar. Whisk until the cornstarch is fully dissolved and the mixture is smooth.
- Heat and thicken the base: Place the saucepan over medium heat and whisk constantly. Continue stirring until the mixture starts to thicken, indicating the cornstarch is activating.
- Add cherries and cook: Stir in the pitted cherries. Cook, stirring occasionally, until the sauce reaches a light boil and thickens uniformly. This will take about 6 to 10 minutes for fresh cherries and 12 to 15 minutes for frozen cherries. The sauce should bubble evenly throughout, not just on the edges.
- Cool and store: Remove the saucepan from heat and allow the cherry sauce to cool to room temperature. Once cooled, transfer to a glass mason jar or airtight container and refrigerate. The sauce will thicken more as it chills and is ready to use on your favorite desserts or breakfast items.
Notes
- Use fresh or frozen cherries depending on availability; adjust water quantity accordingly.
- Pitting the cherries before cooking makes for a smooth sauce.
- The sauce thickens further upon cooling, so don't overcook.
- Store the sauce in the refrigerator up to one week.
- Perfect as a topping for pancakes, ice cream, yogurt, or cheesecake.
