Fresh Cherry Sauce Recipe


5 from 8 votes
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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.

Fresh Cherry Sauce Recipe | Add a Pinch

5 from 8 votes
Fresh Cherry Sauce is perfect with both savory and sweet dishes.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4


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


  • 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.


Calories: 121kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 46mg | Potassium: 155mg | Fiber: 1g | Sugar: 15g | Vitamin A: 219IU | Vitamin C: 5mg | Calcium: 11mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Robyn xoxo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

5 from 8 votes

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Recipe Review


  1. Sidney Tucker says:

    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!

  2. ROBYN NELSON says:

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

    Robyn from Down Under

    1. Robyn Stone says:

      Properly canned sauce should keep about 18 months, Robyn.

  3. Karen says:

    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. Robyn Stone says:

      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.

  4. Bev Myers says:

    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

    1. Robyn Stone says:

      Love it over ice cream and cheese cake too, Bev! I’m glad you enjoyed it! xo

  5. Wildwoman says:

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

  6. Jim Levey says:

    How long will it stay refrigerated?

    1. Sylvia Miehle says:

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

  7. W.C. says:

    5 stars
    Loved it. Easy and so delicious on ice cream.

    1. Robyn Stone says:

      Thanks so much! Glad you liked it, WC!

  8. Dani deH Sacks says:

    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. Robyn Stone says:

      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

  9. Mary R Skurka says:

    Will definitely be making often, a go to sauce. ❤️❤️❤️

    1. Robyn Stone says:

      I’m so glad that you liked it, Mary! Thanks so much for letting me know! xo