Description

This easy cherry sauce is a sweet and tangy topping perfect for desserts like cheesecake, pancakes, or ice cream. Made with fresh or frozen cherries, it comes together quickly on the stovetop.

Ingredients

Units Scale

2 cups cherries (fresh or frozen, pitted)
1/2 cup water
1/3 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1/2 teaspoon vanilla extract

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Instructions

In a medium saucepan, combine cherries, water, and sugar over medium heat.
Bring to a simmer, stirring occasionally, until the cherries begin to release their juices (about 5 minutes).
In a small bowl, mix cornstarch with a tablespoon of water to create a slurry.
Add the cornstarch slurry to the saucepan and stir well.
Continue cooking for 3–5 minutes, until the sauce thickens to your desired consistency.
Remove from heat and stir in lemon juice and vanilla extract.
Let the sauce cool slightly before serving or refrigerate until ready to use.

Notes

You can use either sweet or tart cherries; adjust sugar to taste.
For a smoother sauce, blend after cooking and strain if desired.
This sauce can be stored in the refrigerator for up to one week.

Nutrition

Serving Size: 2 tablespoons
Calories: 45
Sugar: 9g
Sodium: 1mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 0.5g
Protein: 0.2g
Cholesterol: 0mg