- 16 oz. frozen, pitted cherries or fresh cherries
- 1/2 cup granulated sugar
- 1/2 cup water
- 1 tbsp. cornstarch
- 1 tbsp.
- fresh lemon juice
- Bring the cherries, sugar and water to a boil in a medium saucepan over medium-high heat, stirring often.
- Stir 1 tbsp. lemon juice and cornstarch together in a small bowl until smooth. Whisk it into the boiling cherry mixture.
- Return to a boil, stirring constantly. You don’t want this sauce to scorch on the bottom.
- Cook until the liquid has thickened, which should take about 1 more minute.
- Remove the pot from the heat and taste. You can also add a little extra sugar or lemon juice if needed at this point, depending on your personal preference.
- Allow the sauce to cool to room temperature and serve over ice cream or cheesecake.
You can store the sauce in the refrigerator for up to two weeks and serve it cold or warm it up in the microwave or on the stovetop.
Tips for Cherry Sauce:
- Gather all of your ingredients before you begin. This sauce comes together quickly, so having everything ready is important. If you are using fresh cherries, don’t forget to remove the pits first.
- Use the type of cherries that you like the best. Bing cherries are one of the most common types of cherries on the market, but a beautiful sour cherry makes an interesting sauce as well, playing against the sweetness from the sugar in the sauce and in the dessert.