Fresh Cherry Sauce

Cherry Sauce
Mark Boughton/ Styling: Teresa Blackburn
  • Yield: 2 cups
  • Prep: 5 mins
  • Cook: 5 mins

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


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

Nutritional Info *per serving

  • Calories 70
  • Glycemic Load 5.71
  • Fat 0g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 0mg
  • Potassium 130mg
  • Carbohydrate 18g
  • Fiber 1g
  • Sugars 16g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 8%
  • Calcium 0%
  • Iron 2%