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.

Cherry Sauce
Mark Boughton/ Styling: Teresa Blackburn

For a lighter dessert, ladle the sauce onto shortcakes or pound cake and top with a little vanilla frozen yogurt.


1/3 cup sugar
1 1/2 teaspoons cornstarch
2/3 cup cold water
3 cups pitted cherries (about 1 pound)
1 1/2 teaspoons lemon juice


  1. 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.
  2. 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.