You are here: Home » Recipes » Fresh Cherry Sauce Fresh Cherry Sauce Kitchen Tested Yield 2 cups Prep 5 mins Cook 5 mins Pitted whole cherries, floating in a brilliantly colored sauce, make a terrific topping for ice cream, sorbet or cheesecake. Mark Boughton/ Styling: Teresa Blackburn PrintEmail For a lighter dessert, ladle the sauce onto shortcakes or pound cake and top with a little vanilla frozen yogurt. Ingredients 1/3 cup sugar1 1/2 teaspoons cornstarch2/3 cup cold water3 cups pitted cherries (about 1 pound)1 1/2 teaspoons lemon juice Instructions Combine sugar and cornstarch in a medium saucepan; stir in water. Cook, stirring often, over medium-high heat until mixture comes to a full boil. Add cherries; boil gently, mixing gently and occasionally with a large spoon, 4 minutes or until cherries are slightly softened. Remove from heat and stir in lemon juice. Recipe by Jean Kressy.