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Fresh Cherry Sauce

Fresh Cherry Sauce

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.

Prep: 5 days Cook: 5 days

Ingredients (5)

  • ⅓ cup Sugar
  • 1½ tsp Cornstarch
  • 1 lb Fresh Cherries
  • 1½ tsp Fresh Lemon Juice
  • or 1½ tsp Lemon Juice, Bottled
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  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.