Cherry Sauce
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This quick and easy cherry sauce recipe is the perfect accompaniment to your dessert – everything from pound cake to waffles, pudding, cheesecake, ice cream and more! With its silky texture and fabulous flavor, it’s a showstopper!
You’re going love how quick and easy this cherry sauce is to make and how absolutely delicious it is!
If you’re into canning, this sauce is a great way to put the fruits of your labor to use (see my post on how to can cherries). I can cherries every season and on a whim decided to make a dessert that needed a cherry sauce. No need to make a run to the store, I just went into my pantry and grabbed a jar of beautiful bing cherries I canned during the Summer.
You can use also use fresh or frozen cherries for this recipe. Canned cherries are nice option because you can use the cherry-saturated juices in the can as part of the sauce.
This cherry sauce includes fresh lemon juice to provide some contrast with the sweet as well as a touch of almond extract that adds a wonderful depth of flavor. This sauce can be made well in advance but is quick enough that it requires no advance planning.
With a great flavor and silky texture, this Cherry Dessert Sauce will bring your desserts to life!
Cherry Sauce Recipe
Let’s get started!
As I mentioned above, I’m using canned cherries that I prepared this past Summer because the cherry-infused syrup is perfect to use in place of water. However, you can absolutely use fresh or frozen cherries.
Place the cherries and 1/2 cup of their syrup from the can in a small saucepan, or water if using fresh or frozen cherries, along with the sugar, lemon juice and butter. Bring to a boil. If using fresh or frozen cherries, reduce the heat and simmer for about 3 minutes.
Combine the cornstarch with the water and stir it into the sauce, stirring constantly until thickened, about 1 minutes.
Remove from heat and let cool.
Cover and store the sauce in the fridge for up to a week.
Serve the sauce warm or at room temperature.
A dessert that features this cherry dessert sauce is Risalamande, Denmark’s most popular dessert!
For more homemade dessert sauces be sure to try my:
- Vanilla Sauce
- Lemon Curd
- Eggnog Custard
- Brandy Butter
- Golden Syrup
- Toffee Sauce
- Caramel Sauce
- Vanilla Custard
- Honey Peach Cardamom Sauce
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Cherry Sauce
Ingredients
- 1 1/2 cups canned cherries plus 1/2 cup of the light syrup from the can or fresh or frozen cherries plus 1/2 cup water
- 3 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon butter vegans: use an oil-based spread
- 1 tablespoon cornstarch dissolved in 1/4 cup water
- 1/2 teaspoon quality pure almond extract
Instructions
- Place the cherries and the syrup or water in a small saucepan along with the sugar, butter and lemon juice. Bring to a boil. If using fresh or frozen cherries, reduce the heat and simmer for another 3 minutes. Stir in the cornstarch mixture, stirring continually until the sauce is thickened, about 1 minute. Remove from heat and stir in the almond extract.Cover and store in the fridge where it will keep for up to a week.Serve warm or at room temperature.
Nutrition
First published on the The Daring Gourmet Dec 21, 2016
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
God Jul
This was EXACTLY what I wanted to go with my chocolate olive oil cake–making that cake (also easy) very festive for a birthday. And it couldn’t be easier. I wanted to use up some (not very) fresh cherries, so I did a 1.5x recipe and I’m glad I did! Dipped into the sauce for on top of vanilla ice cream–omg, SO good! Thank you!
I’m so glad, thank you very much!
Hi! I have such a hard time finding the right cherry sauce for ris a la mande (we’re Danish Americans) so I love that you have a recipe. What brand of canned cherries would you recommend? I know there are varieties of tart, sour, sweet, etc. as well. Thanks! Kirsten
Hi Kirsten, I’ve used everything from Kroger brand sweet tart cherries to jarred cherries I bring back from Germany and fresh cherries that I can myself. Tart/sour cherries are pretty common in Denmark. But as long as you don’t accidentally use cherry pie filling or maraschino cherries you really can’t wrong! :)
This was so good! I made baked meringue shells and topped them with a cream filling (a package of cream cheese whipped, 1 cup of sugar mixed in, 2 cups of heavy cream added and whipped until thick; left to sit in the fridge until ready to use). Then I topped it all off using this recipe, with morello sour cherries. It was great! A perfect touch of sour to complement the sweet of the meringue and filling. I will definitely be making again (and sharing the recipe)!
I’m so glad you enjoyed it, Amy, thank you, and your meringues sound fabulous!