This easy cherry sauce is a sweet and fruity addition to your favorite desserts. Made with fresh cherries, sugar, and a splash of lemon juice, it’s bursting with flavor!
Honestly, I can’t resist putting this sauce on everything from ice cream to pancakes. It’s so quick to make, I often whip it up just for a tasty treat! 🍒
Key Ingredients & Substitutions
Cherries: Fresh cherries are great for this sauce, but frozen cherries work just as well. Frozen ones are easy to find and usually more affordable. If cherries aren’t in season, feel free to use frozen. Just thaw and drain any excess liquid before cooking!
Cherry Juice: Cherry juice adds a lovely flavor. If you’re out, water is an easy substitute. You can also try other fruit juices like apple or cranberry for a different twist, just keep the flavor in mind. Also, consider using unsweetened juice to control the sugar level.
Sugar: Granulated sugar is standard, but you can use brown sugar for a richer taste, or a sugar substitute like maple syrup or honey if you’re watching your sugar intake. Just remember that these alternatives may make the sauce a bit thinner.
Cornstarch: This is essential for thickening. If you’re looking for a gluten-free option, stick with cornstarch. If you need a substitute, arrowroot powder or tapioca starch can work similarly, just adjust the amount based on the thickness you desire.
How Do I Get My Sauce to Thicken Just Right?
Thickening your sauce is key for that perfect texture. It’s all about the mixture and timing! First, you’ll create a cornstarch slurry. Mix 2 tablespoons of cornstarch with an equal amount of water until it’s smooth. This makes it easier to blend into the cherry mixture without lumps.
- Once your cherry mix comes to a gentle boil, add the slurry while stirring continuously. This keeps the texture even.
- Continue to cook and stir for about 2-3 minutes. You want your sauce to go from looking watery to thick and glossy!
If it seems too thin, simmer a little longer; if too thick, you can add a splash of water or cherry juice to loosen it up. Play around until you get it just right!
How to Make Easy Cherry Sauce
Ingredients You’ll Need:
- 2 cups pitted cherries (fresh or frozen)
- 1 cup cherry juice (or water)
- ½ cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon vanilla extract (optional)
- Pinch of salt
How Much Time Will You Need?
This simple cherry sauce takes about 10 minutes of prep time and another 10 minutes for cooking, totaling around 20 minutes. It cooks quickly, and all you need to do is mix and stir—easy and delicious!
Step-by-Step Instructions:
1. Prepare the Cherry Mixture:
Start by grabbing a medium saucepan and adding your pitted cherries, cherry juice (or water), and granulated sugar. Turn the heat to medium and bring the mixture to a gentle boil. Make sure to stir it occasionally so it doesn’t stick to the bottom.
2. Make the Cornstarch Slurry:
While your cherry mixture comes to a boil, take a small bowl and whisk together the cornstarch and 2 tablespoons of water until smooth. This will help thicken your cherry sauce later on!
3. Thicken the Sauce:
Once the cherry mixture is boiling, carefully pour in the cornstarch slurry while stirring continuously. Keep stirring for about 2-3 minutes until the sauce thickens and looks glossy. You’ll know it’s ready when it coats the back of a spoon!
4. Add Final Touches:
Remove the saucepan from the heat. Stir in the lemon juice, vanilla extract (if you’re using it), and a pinch of salt. These will enhance the flavor of your sauce and give it a nice balance. Give it a taste and adjust if necessary!
5. Cool and Serve:
Allow your cherry sauce to cool completely. You can serve it warm or chill it in the fridge. It’s perfect for topping desserts like cheesecake, pancakes, or ice cream. If you have leftovers, store them in an airtight container in the refrigerator for up to a week. Enjoy your delightful cherry sauce!
Can I Use Frozen Cherries Instead of Fresh?
Absolutely! Frozen cherries work just as well in this recipe. Just make sure to let them thaw and drain any excess liquid before measuring them out for the sauce. If you use frozen cherries, you might need to reduce the cooking time slightly since they release more juice when heated.
What Can I Substitute for Cherry Juice?
If you don’t have cherry juice on hand, you can substitute it with water, apple juice, or cranberry juice for a different flavor profile. These options will still create a delicious sauce, though the taste may vary slightly. Keep in mind that using water may result in a less intense flavor.
How Should I Store Leftover Cherry Sauce?
Store any leftover cherry sauce in an airtight container in the refrigerator for up to one week. You can also freeze it in a freezer-safe container for longer storage, up to three months. Thaw in the fridge overnight before using it again.
Can I Make This Sauce Ahead of Time?
Yes, you can make the cherry sauce ahead of time! It keeps well in the fridge, so feel free to prepare it a day or two in advance. Just give it a good stir before serving, and if it has thickened too much, you can thin it out with a little water or cherry juice over low heat.
