Fresh Cherry Sauce

Name: Fresh Cherry Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 serving
Ingredients: 1 pound fresh cherries (about 3 cups); 2/3 cup sugar; 1 tablespoon lemon juice; 1/8 teaspoon fine sea salt; 2 tablespoons cornstarch**; 2 tablespoons Grand Marnier or brandy

User Reviews

4.5

108 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6
Calories
159 kcal
Course
Dessert, Condiments
Cuisine
American

Fresh Cherry Sauce

Opal Carpenter

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This Fresh Cherry Sauce is a yummy way to use fresh cherries. Spoon over ice cream, cake, waffles and more!

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Ingredients

Servings

1 pound fresh cherries (about 3 cups) ,stems removed and pitted*
2/3 cup sugar
1 tablespoon lemon juice
1/8 teaspoon fine sea salt
2 tablespoons cornstarch**
2 tablespoons Grand Marnier or brandy

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Instructions

Heat the cherries, sugar, lemon juice, fine sea salt and cornstarch in a heavy bottom saucepan over medium heat.
Continue to simmer and stir until sauce starts to thicken and becomes sticky, this can vary greatly depending on the type of cherry and the water content. When the sauce is thick and sticks to the spoon, it is done. If it gets too thick, add a small amount of water or cherry liqueur to thin it out. Aim for at least 3 minutes to allow sugar to dissolve. This process can take 3-15 minutes.
Remove the cherry sauce from the heat.
If adding liqueur, stir in now.
If you try this recipe, make sure to come back and let us know how you enjoyed it in the comments or star ratings.

Notes

*You can also use frozen cherries, but it may take slightly longer to simmer down to a sticky sauce. **Two tablespoons arrowroot can be substituted for cornstarch.
Depending on the type of cherry used and the power of your range, the cook time can vary from only 3 minutes to 15 minutes.

Nutrition Information

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Calories 159kcal (8%) Carbohydrates 38g (13%) Sodium 49mg (2%) Potassium 167mg (5%) Fiber 1g (4%) Sugar 33g (66%) Vitamin A 50IU (1%) Vitamin C 6.3mg (7%) Calcium 10mg (1%) Iron 0.3mg (2%)