Fresh Cherry Sauce

Lisa Sharples
I love going to restaurants, then backwards engineering dishes at home…particularly, salads and Asian cuisine so you will likely spot me in Uwajimaya in Seattle on the weekends. :)
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Updated: 7/29/2020

Pitted whole cherries, floating in a brilliantly colored sauce, make a terrific topping for ice cream, sorbet or cheesecake.

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

10 min Prep: 5 min Cook: 5 min
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Ingredients (5)

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

Directions

  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.

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!