This delicious cherry sauce is the perfect topping for desserts like ice cream or cheesecake. With only a few ingredients and minimal cooking time, this homemade recipe is easy and quick to make.
Now you can of course buy a jar of cherry pie filling if you are looking for a cherry sauce or cherry topping but making this homemade version is so easy and SOOO worth it! The store bought cherry pie filling is very thick and saucy not enough cherries in my opinion. This homemade version of cherry topping is bursting with sweet cherry flavor.
Let's get to the recipe
Ingredients
For this easy cherry topping recipe you'll need:
- Lemon Juice. The lemon juice brightens the cherry flavors and also mixes with the cornstarch to make a slurry.
- Cornstarch. The cornstarch acts as a thickener so you get a sweet, thick sauce alongside the cherries.
- Dark Sweet Cherries. I used two cans of cherries and their juices.
- Granulated Sugar. The sugars sweeten the cherries and help create the sweet sauce. You could probably swap in maple syrup if you want another sweetener. You can adjust the sugar to taste if you want a sweeter topping but I feel it's just right, not overly sweet but sweet enough!
If you want to expand the flavor you could add a splash of vanilla extract, or almond extract after the sauce is done cooking.
For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.
Instructions
In a small bowl whisk together the cornstarch and lemon juice to create a slurry.
In a large saucepan add the slurry, cherries (and juice), and granulated sugar. Cook over low-medium heat for 4-5 minutes, stirring frequently. You want to bring the mixture to a slight boil then, reduce the heat and continue to stir. I like to use a heatproof rubber spatula.
The cherries will naturally sort of break down and the consistency of the liquid will thicken to a sauce. You can see in the photo if you push the cherry mixture to the side it will hold together for a couple of seconds.
The longer you cook it the more reduced it will become. It will thicken as it cools too.
Let cool completely then store in an air-tight container in the fridge for up to one week.
If you are looking for another fruity sauce try my mixed berry compote or lemon curd recipe.
What to serve this cherry sauce with?
- On top of a Cheesecake
- Vanilla Ice Cream or Chocolate Ice Cream
- Pancakes, French Toast, or Waffles
- Pound Cake
- Bread pudding
FAQ and Tips for Success
You can swap in about 3 ½-4 cups of cherries but you'll need to add about a quarter cup/ 4 tablespoons of water to the mixture as it cooks. If you use fresh just make sure the cherries are pitted.
In this recipe, I use sweet cherries, but you can use tart cherries. For tart cherries, I would increase the sugar by ¼ cup of sugar or so.
Once the cherry sauce has cooled store it in an airtight container in the refrigerator for up to a week. You can also freeze the cherry sauce in a freezer-safe container for up to three months. Let it thaw in the refrigerator overnight.
You will need to double the recipe and add an additional 1 ½ tablespoons of cornstarch to create a nice thick sauce.
More cherry recipes
- Cherry Chocolate Lava Cake
- My friend Hayley makes delicious Cherry Hand Pies
- Cherry Cheesecake
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!
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PrintRecipe Card
Cherry Sauce
This delicious cherry sauce is the perfect topping for desserts like ice cream or cheesecake. With only a few ingredients and minimal cooking time, this homemade recipe is easy and quick to make.
- Total Time: 4 hours 10 minutes
- Yield: 3 Cups 1x
Ingredients
- 2 Tablespoons Lemon Juice
- 2 Tablespoon Cornstarch
- (15oz) Cans Dark Sweet Cherries
- 100 grams (½ Cup) Granulated Sugar
Instructions
- In a small bowl whisk together the cornstarch and lemon juice to create a slurry.
- In a large pot add the slurry, cherries (and juice), and granulated sugar. Cook over low-medium heat for 4-5 minutes, stirring frequently. You want to bring the mixture to a slight boil then, reduce the heat and continue to stir. The cherries will naturally sort of break down. The longer you cook it the more reduced it will become. It will thicken as it cools too.
- Let cool completely then store in an air-tight container in the fridge for up to one week.
- Prep Time: 5 Minutes
- Chill Time: 4 Hours
- Cook Time: 5 Minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
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