Cherry Sauce

Kimberly Killebrew

This delicious cherry sauce is the perfect accompaniment for your cheesecake, pound cake, waffles, rice pudding, ice cream and more!

4.65 from 17 votes

Prep Time 5

Cook Time 10

Total Time 15

Course condiment, Dessert

Cuisine dessert

Servings

Calories 71 kcal

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

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.

Keyword Cherry Sauce

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