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Sweet Cherry Sauce Recipe

Sweet Cherry Sauce Recipe

Sweet Cherry Sauce is the "little black dress" of my dessert collection. Dress it up in a Chocolate Souffle or Cheesecake or keep it fast and easy by spooning it over ice cream. Ingredients
5 from 20 votes
Prep Time 30 mins
Cook Time 10 mins
Total Time 40 mins
Course Breakfast, Dessert
Cuisine American


  • 3 pounds fresh pitted cherries or 2 pounds frozen cherries and 1 pound fresh
  • ¼ cups plus 2 tablespoons sugar
  • ¼ cup water
  • ½ lemon juiced
  • ¼ cup cherry juice
  • 2 tablespoons cornstarch
  • ½ teaspoon vanilla optional



  • Remove pits and stems from 2 pounds of cherries and place in a small sauce pan (you may use frozen cherries for this step). Add water and sprinkle with sugar. Bring the cherries to a slow boil. Reduce heat and simmer for 20 minutes.
  • Place a fine sieve over a mixing bowl. Scoop the cherries into the sieve a little at a time and press the cherries with the back of a wooden spoon to release the juice and pulp into the bowl. Scrape the skins out of the sieve and repeat until all of the cherries have been juiced.
  • Return the juice to the sauce pan over medium heat and stir in the lemon juice. Combine the bottled cherry juice with the cornstarch to make a slurry and stir until there are no lumps. Slowly pour the slurry into the sauce pan while whisking.
  • Gently simmer until the cherry juice reaches the desired thickness. It will become thicker as it cools.
  • Just before removing the sauce from the heat, add the remaining one pound of pitted cherries and fold into the sauce. Allow the sauce to return to a boil and immediately remove from the heat. The cherries should retain a firm texture.
  • Let the sauce cool and pour into a jar. Keep refrigerated for up to one week.
Keyword Cherry Sauce