Cherry Sauce (Fresh, Frozen or Canned Cherries)
Simple and quick homemade cherry sauce made with sweet or sour cherries – fresh, frozen, or canned.
Servings: 4 servings
Calories: 92kcal
Ingredients
- 2½ cups cherries 12.5 oz, pitted but left whole, Note 1
- ¾ cup juice from the canned cherries OR water if using fresh or frozen cherries
- 2 tablespoons granulated sugar Note 2
- 1 ½ tablespoons cornstarch
- 1 tablespoon lemon or lime juice freshly squeezed
Other flavors are optional
- ½ teaspoon vanilla extract OR ½ teaspoon almond extract OR a pinch of cinnamon
Instructions
- Pit the cherries and set them aside. If using canned cherries, drain them and keep the juice.2½ cups cherries
- Juice: Pour 4-5 tablespoons of the canning juice into a small bowl. Pour the remaining juice, about ¾ cup/ 180 ml juice, into a saucepan. If using fresh or frozen cherries, replace the juice with water.¾ cup juice
- Cook: Add sugar to the pot with the juice. Bring the liquid to a boil.2 tablespoons granulated sugar
- Cornstarch slurry: In the meantime, whisk together the reserved 4-5 tablespoons of juice (or water) with the cornstarch. You should have a thick yet still pourable paste.1 ½ tablespoons cornstarch
- Thicken cherry sauce: Remove the pot from the heat. Slowly whisk in the cornstarch mixture. Whisk well.
- Add the cherries and stir well. Return the saucepan to the hob and simmer the cherries for 2 or 3 minutes if they are fresh or frozen. If using canned cherries, let them bubble once or twice, then remove them from heat.
- Flavors: Stir in the lemon juice and either one of the flavors: vanilla extract, almond extract, or cinnamon.
- Serve warm or at room temperature as suggested above.
Notes
- Cherries: You can use sweet or sour cherries, fresh, frozen, or canned cherries.
- Sugar: Add more sugar if using sour cherries or to taste.
Nutrition
Serving: 1/4 of the sauce | Calories: 92kcal | Carbohydrates: 23g | Protein: 1g | Fiber: 2g | Sugar: 18g