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.

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Recipe Review


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

  1. This looks delish. I made chocolate lovers bundt cake and will be using this sauce as a topping for a potluck tomorrow. Black forest bundt cake…yum!

  2. 5 stars
    This makes for fantastic fruit-on-the-bottom yogurt.
    Also, to put cherries in just two literal seconds, push a (preferably non-disposable) straw straight down through from the spot where the stem connects. Incredibly easy.
    Thanks for this recipe!

  3. 5 stars
    Just finished making a batch of vanilla ice cream, so I whipped up this awesome sauce to go with it in order to use up a bag of cherries. It tastes great! I did have to google how to pit cherries quickly (I’m in no ways a culinary expert, and have done little with fresh cherries). Since I don’t have a cherry pitter, I used the suggestions from the following video: (the smash technique worked the best. I couldn’t quite get the hang of the paper clip trick, although she makes it look easy!). Can’t wait to eat dinner tonight so I can have dessert!

    Thanks for the recipe!

    1. a quick way to pit cherries is with a straw. just push into the cherry from the stem end and the pit pops out the other side.

    2. The best way to pit cherries is to use a drinking straw. Just push the straw through the stem end of the cherry and out comes the pit!! Experiment with different size straws. I find it better to use a straw that pushes the pit right through the cherry as compared to the pit ending up inside the straw.

  4. For those who asked if this sauce can be frozen: things with cornstarch usually don’t freeze well, so if you intend to freeze it, use arrowroot powder as a thickening agent instead of cornstarch. If you want a little maraschino flavor, add a bit of almond flavoring. If you are using early or late cherries that aren’t very sweet, you may desire to add a bit more sweetener. And no the butter isn’t really necessary, it just gives the finish product a glossy finish. Coconut oil might add a nice flavor if you don’t want to use cow butter.