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Fresh Cherry Sauce. This recipe is ready in just a few minutes and tastes out of this world!

I’ve haven’t been able to get enough cherries lately since we left Georgia on our RV trip. I still can find peaches in nearby stores, but the cherries have just been calling my name. Of course, it could have something to do with all of the delicious desserts we’ve had in Williamsburg and then again in DC.

And since we’re in the RV, I knew just what I wanted to make to go along with the cream cheese pound cake I baked the other afternoon. This fresh cherry sauce. Oh my gosh, just the thought of it had my mouth watering.

This sauce is amazing with everything from yogurt in the morning, pork chops or ham for supper, and (YES!) dessert! It is delicious over ice cream and absolutely perfect with pound cake. I think it would just be great right by itself, to be honest.

If you enjoy canning, it sure would make a nice present for the holidays, too.

Okay, enough about how wonderful it is. You just need to make it for yourself and see what I mean. You’ll be singing the praises of cherry farmers all over the land. I promise.

Here’s my Fresh Cherry Sauce Recipe.

4.78 from 9 votes

Fresh Cherry Sauce Recipe | Add a Pinch

Dessert 10 mins

Prep Time 5 mins
Cook Time 5 mins
Course Sauce
Cuisine American
Author Robyn Stone | Add a Pinch
Fresh Cherry Sauce is perfect with both savory and sweet dishes.

Ingredients  

  • 2 cups cherries pitted
  • 2 tablespoons water
  • 2 tablespoons butter
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch

Instructions 

  • Add pitted, stemmed cherries to a medium saucepan over medium heat. Add all other ingredients and bring to a boil for about three minutes. Stir occasionally, reduce heat to low and allow to simmer for about two to three more minutes.
  • Remove from heat and serve warm or store in an airtight container until ready to serve. Then, warm slightly before serving.

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Enjoy!
Robyn xoxo

Fruit Desserts Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review




Comments

    1. Oh that sounds divine, Elle! I love this cherry sauce on so many goodies – and that sounds phenomenal! Thanks so much! xo

  1. 5 stars
    We have a cherry tree that produces wonderful sweet cherries every year – LOTS of them. They’re shared with neighbors, friends and the packages I freeze are used throughout the winter and into the next summer. Being in western Montana, our fruit trees are later producing, like late July and sometimes even early August. Flathead cherries are highly regarded. With my last package of frozen 2017 cherries I made this sauce to serve with a slightly tart cheesecake and it was an enormous success with everyone. It’s a keeper and will become a dessert standard.

    1. What a blessing to have your very own cherry tree, Dani! I am thrilled that you and your guests enjoyed this sauce! I know it was incredible on the cheesecake! Thanks so much for your kind comments! xo

    1. Turned out perfect! Gonna top my homemade cheesecake with this beautiful sauce to celebrate my son in law’s birthday!

  2. I added a couple drops of almond extract.  Wow.  This is good without it but good with it.  🙂

  3. I made this recipe as is except for adding 1/2 teaspoon of vanilla and 1/2 teaspoon almond extract. I remember my Granny Griz doing that and it tasted better to me!!l thanks for sharing itbsas fabulous over ice cream and also as a
    Cheese cake topper! YUMMMM

  4. 3 stars
    This was very nice, but I had to to add alot more cornstarch to thicken it and it’s not even that thick
    I think it needs an adjustment. Looks nice though

    1. Hi Karen,
      I’m glad you liked the cherry sauce, and am sorry it wasn’t thick enough for you. I am wondering what could have happened that caused you to need to add more cornstarch. I’ve never had an issue happen where I needed to do that and it always turns out the right thickness when following this recipe.
      Thanks!

  5. Hi Robyn,
    Would like to make this sauce but am wondering how long the sauce would keep in sterilized bottles/jars?

    Cheers
    Robyn from Down Under

  6. 5 stars
    Easy and fabulous. Just before I pulled the saucepan off the stove, I added just a splash of rum. Served over lemon squares. Thanks doo much for the recipe!

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