Cherry Sauce

$3.88 recipe / $0.24 serving
by Monti - Budget Bytes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

This sweet and tart Cherry Sauce is a delicious and simple way to add a fantastic finishing touch to your desserts. It’s ridiculously versatile and an absolute knockout drizzled over ice cream, cakes, or pancakes. This easy Cherry Sauce recipe is made with frozen sweet cherries, so it’s also incredibly budget-friendly. But you can also use fresh sweet cherries, which are really easy on your wallet when they’re in season. Win!!

Overhead view of a glass dish full of cherry sauce.

What Is Cherry Sauce?

Cherry Sauce is a tangy syrupy dessert dressing made with fresh or frozen cherries. It can be served warm or cold as a topping for ice creams, pancakes, waffles, flan, and cheesecake. This easy cherry sauce recipe is also wonderful drizzled over chocolate, lemon, and vanilla cakes! It can also be used as a filling for Cherry Pie and Cherry Turnovers. (OMG, am I making a Cherry Sauce-inspired dessert table at my next brunch? Don’t doubt it!)

Ingredients for Cherry Sauce

I love that you can cook this yummy Cherry Sauce in about fifteen minutes with very minimal effort. And then all you have to do is not eat it all in before you pour it over your favorite dessert. (That’s a lot harder than it sounds. Trust.) Here’s what you’ll need to make this easy Cherry Sauce recipe:

  • Sweet Cherries: have more sugar and less acidity than tart cherries. They’re usually labeled Dark Sweet Cherries. You can use fresh or frozen dark sweet cherries or mixed variety cherries. If you use tart cherries (usually a lighter brighter red) you’ll have to up the sugar content of this sauce by 2 to 4 tablespoons of sugar, depending on the tartness of the fruit.
  • Sugar: Helps to sweeten the sauce and balance out the natural tartness of cherries. We use granulated white sugar but feel free to use brown sugar for deeper caramel notes.
  • Lemon: The zest adds a nice citrus note to the sauce while the juice also adds flavor and naturally thickens the sauce with pectin.
  • Cornstarch: helps thicken the sauce and gives it a glossy finish.

What To Serve With Cherry Sauce

Cherries pair perfectly with the flavor of almonds, lemon, orange, cream, caramel, cheese, vanilla, and chocolate. These are just a few of the recipes it will take over the top:

How To Store Cherry Sauce

Once the sauce has cooled, refrigerate it in an airtight container. It will keep for up to 2 weeks. You can also freeze Cherry Sauce. Store it in an airtight container with plastic or beeswax wrap directly on the surface of the sauce. It will keep for up to 3 months. Then, thaw it out in your refrigerator overnight.

Cherry sauce being drizzled over a piece of cheesecake.
Share this recipe

Cherry Sauce

Make this easy and delicious Cherry Sauce recipe for a sweet and tart topping for your favorite desserts or as a filling for Cherry Turnovers!
Overhead view of cherry sauce in a glass dish.
Servings 16 (2 Tbsp each)
Prep 5 minutes
Cook 10 minutes
Total 15 minutes

Ingredients

  • 2 cups frozen or fresh sweet cherries ($3.33)
  • ½ cup sugar ($0.22)
  • 1 pinch salt ($0.01)
  • 1 lemon ($0.30)
  • 1 Tbsp cornstarch ($0.03)
  • 3/4 cup water ($0.00)
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Place a medium-sized pot over medium heat. Add cherries, sugar, salt, and 1/2 cup of water. Stir to incorporate and bring the mixture to a soft boil.
  • Use a vegetable peeler to zest the lemon in long strips. Then juice the lemon. Add the zest and just 1/2 tablespoon of the lemon juice to the pot. Stir to incorporate.
  • In a separate bowl, mix the cornstarch into the remaining 1/4 cup of water until it is completely dissolved and creates a slurry. Add the cornstarch slurry and stir until incorporated. Boil the sauce for at least one more minute to activate the cornstarch.
  • Continue to stir until the syrup in the cherry sauce is bubbling softly and has thickened enough to coat the back of a spoon. Take the cherry sauce off the heat, allow it to cool, and remove the strips of lemon zest. It will thicken as it cools. Enjoy!

See how we calculate recipe costs here.


Nutrition

Serving: 2TbspCalories: 37kcalCarbohydrates: 10gProtein: 0.2gFat: 0.1gSodium: 3mgFiber: 0.4g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!

How to Make Cherry Sauce – Step by Step Photos

Cherries, sugar, and water in a sauce pot.

Place a medium-sized pot over medium heat. Add 2 cups frozen cherries, 1/2 cup sugar, 1 pinch of salt, and 1/2 cup of water. Stir to incorporate and bring the mixture to a soft boil.

Lemon peels added to the sauce pot.

Use a vegetable peeler to zest 1 lemon in long strips. Then juice the lemon. Add the zest and just 1/2 tablespoon of the lemon juice to the pot.

Cornstarch slurry being added to the sauce.

In a separate bowl, mix the cornstarch into the remaining 1/4 cup of water until it is completely dissolved and creates a slurry. Add the cornstarch slurry and stir until incorporated. Boil the sauce for at least one more minute to activate the cornstarch.

Finished cherry sauce coating the back of a spoon.

Continue to stir until the syrup in the cherry sauce is bubbling softly and has thickened enough to coat the back of a spoon. Take the cherry sauce off the heat, allow it to cool, and remove the strips of lemon zest. It will thicken as it cools. Enjoy!

Finished cherry sauce in a glass dish, viewed from the side.
Share this recipe

Posted in: , , , , , , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

Leave a Comment
    1. Yes, if you’re using fresh cherries then remove the pits. Frozen cherries will already be pitted. :)

    1. Unfortunately we’re not experienced with canning, so I’m not sure.