|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||2%|
|Total Sugars 8g|
|Vitamin C 2mg||8%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cherries are rich in antioxidants and anti-inflammatory compounds and packed with vitamin C and fiber. When in season, plump and sweet cherries are wonderful treats eaten raw, but they also make wonderful jellies, sauces, syrups, pie fillings, and great additions to frozen desserts.
While most cooks gravitate towards more common sauces like strawberry, making a cherry sauce is simple and will give you a versatile ingredient to add to many sweet treats. Use the type of cherries that you like the best; Bing cherries are one of the most common, but a sour cherry makes an interesting sauce as well, as the sour taste plays nicely against the sweetness of the sugar.
Our recipe can be made with fresh or frozen cherries, the latter being super simple to work with as they come pitted. Just keep in mind that frozen fruit yields a lot more water than fresh, so you'd have to cut the water amount in half and check the texture, adding extra water to suit your preferred thickness. For fresh cherries follow the recipe as is, and give yourself extra time to pit them, always being careful of hard-to-wash cherry juice stains.
Recipes like this are a great way to use up cherries if you have trees that are overproducing or when they are in season and inexpensive at the farmers market. The sauce keeps in the refrigerator for up to two weeks.
16 ounces cherries, fresh or frozen
1/2 cup granulated sugar
1/2 cup water
1 tablespoon cornstarch
1 tablespoon freshly squeezed lemon juice
Gather the ingredients.
If working with fresh cherries, wash them thoroughly and carefully remove all the stems and pits.
In a medium saucepan, place the cherries (fresh or frozen), sugar, and water. If using frozen cherries, add just half the amount of water to begin with. Bring to a boil over medium-high heat, stirring often.
In a small bowl, stir the lemon juice and cornstarch together until smooth.
Whisk the cornstarch mixture into the boiling cherry mixture.
If working with frozen cherries, check on the texture of the mixture and add one tablespoon of water at a time if too thick.
Return the sauce to a boil, stirring constantly. Don't let the sauce scorch on the bottom.
Cook until the liquid has properly thickened, about one more minute.
Remove the pot from the heat and taste. 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 before using it.
How to Use Cherry Sauce
This flavorful cherry sauce can be used in a number of ways. Here are some tasty suggestions:
- Cakes, cupcakes, and pie filling: to top cakes and cupcakes, or to use as a pie filling, double the amount of cornstarch to make the sauce very thick.
- Cheesecake and poundcake: top cheesecakes and serve alongside pound cakes for a perfect contrast to the silky desserts.
- Pancakes, crepes, waffles: top homemade pancakes, crepes, or waffles with cherry sauce, and serve with a spoonful of whipped cream.
- Ice-cream: top ice cream bowls and cones, or mix 1 cup of cherry sauce with 1 pint of vanilla ice cream, and freeze again for a homemade cherry ice cream.
- Pork, lamb, and cooked ham: serve alongside roasted pork, a leg of lamb, and cooked ham to contrast the bold savory flavors with the sweet and tangy cherries.
Can I Use Canned Cherries?
Canned cherries are a great last-resort type of fruit. Although most are heavily sugary, some organic brands have less added sugar, or are processed without syrup, the ideal kind for our sauce. If they are canned in syrup, either use the syrup instead of water and reduce the sugar amount by half or rinse them in water before using.