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    Home » Recipes » Dessert

    Cherry Sauce

    Published Aug 30, 2022, modified Sep 26, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ Leave a Comment

    Jump to Recipe
    Pin two images of cherry sauce in small glass jars.

    Our cherry sauce recipe uses just three ingredients and no starches, making it gluten free and keeping it light, fresh and fruity. You’ll want to pour this delicious sauce over all your favourite desserts!

    Cherry sauce in small jar with a spoon showing texture.

    This cherry sauce is fruity, smooth and sweet with a slight tang. It’s perfect on breakfast pancakes, cherry pie, cheesecake, chocolate brownies, ice cream, layered in a chocolate cake…the list is endless.

    It is such a quick and easy dessert sauce and tastes heavenly, it can really amp up your desserts!

    In fact this is a perfect recipe to save for when you’ve just been cherry picking or have an extra amount of cherries. Cherry sauce freezes really well so make a batch or two to always have some on hand to jazz up a dessert or two.

    Our recipe is gluten free as it uses the pectin in the lemon juice to thicken the sauce so no starches are needed. This also means it is light and there’s nothing to mask those delicious fresh fruity flavours!

    This sauce is made in very much the same way as my strawberry coulis on this site, and pairs well with this amazing cheesecake recipe.

    This cherry sauce can be preserved for prolonged storage while keeping the same delicious flavour, check out our tips on canning sauces.

    Hit the Subscribe link above or on the side to get more recipes like this.

    Jump to:
    • Ingredients
    • Pitting cherries
    • Variations
    • How to serve it
    • Make ahead and storing
    • You may also like …
    • 📋 Recipe

    Ingredients

    Our cherry sauce so simple to make and only requires three ingredients. There’s no need to add any water as the cherries cook in their own juice.

    Bowls of cherries, sugar and a lemon on wooden counter.
    • sweet cherries – use fresh or frozen. Sour cherries will require more sugar.
    • white sugar – adjust this according to taste.
    • lemon juice – lemon is rich in pectin and this will help thicken the sauce without any need for corn or potato starch.

    See recipe card for quantities.

    Pitting cherries

    Wash and pat dry the cherries and use a cherry pitter to remove the stones.

    If you don’t have a cherry pitter, slice the cherries in half and use a knife to cut around the stone, then gently it pry away.

    Or check out this video over at Healthy Nibbles on how to pit cherries without a cherry pitter. I haven’t tried this method but it looks fun!

    Variations

    Why not tweak the recipe according to the season? Add any of these while the sauce is simmering before blending. Adjust the amounts according to taste:

    • summer – add some grated coconut or a little fresh orange juice for extra freshness.
    • winter – stir in a crushed clove, a small piece of ginger and a pinch of cinnamon for some seasonal spice.

    For a chunkier texture skip blending the sauce before serving, although the sauce will have a richer flavour if blended.

    Cherry sauce in glass jar with pastry brush.

    How to serve it

    This cherry sauce will go beautifully with most of your favourite desserts. Serve it with:

    Sweet dishes: waffles, pancakes, cherry pie, cheesecake, chocolate brownies, ice cream, in between layers of a chocolate cake, with ricotta/yogurt, over a chocolate pie, or make cherry popsicles.

    Savory: Cherry sauce also goes well with lamb dishes such as these kebabs, roast chicken and beef such as roasts, steaks and burgers.

    What would you serve it with? Let me know in the comments below!

    Make ahead and storing

    Cherry sauce can be prepared in advance. Set it aside to cool then transfer to a sealed container and chill for up to 3 days.

    The sauce will thicken slightly when chilled, so you may want to mix with a tiny bit of water before serving.

    Take advantage of cherry season over the summer and prepare a large batch to freeze.

    Freeze in ice cube trays, then turn out and store the frozen cubes in labelled freezer bags for up to 3 months.

    Thaw in a covered container in the fridge overnight or on the counter.

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    📋 Recipe

    Cherry sauce in glass jar with spoon.

    Cherry Sauce

    Nicole Shroff
    This cherry sauce recipe uses just three ingredients and no starches, making it gluten free and keeping it light, fresh and fruity. You'll want to pour this delicious sauce over all your favourite desserts!
    5 from 2 votes
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    Prep Time 5 mins
    Cook Time 10 mins
    Total Time 15 mins
    Course Breakfast, Dessert
    Cuisine All
    Servings 8 servings
    Calories 76 kcal

    Ingredients

    • 350 grams cherries 12 ounces
    • 100 grams white sugar ½ cup
    • 1 tablespoon lemon juice

    Instructions
     

    • 350 grams cherries, 1 tablespoon lemon juice, 100 grams white sugar
      Add all the ingredients to a small saucepan and bring to a boil, then turn down the heat to simmer for 10 minutes stirring occasionally.
    • Remove from the heat and blend to a smooth sauce, then set aside to cool.

    Notes

    This recipe makes 1 cup or roughly 150 grams of cherry sauce.

    Cherries

    You can use fresh or frozen cherries. Use a pitter to remove cherry stones.

    Variations

    • for the summer – add some grated coconut or a little fresh orange juice for extra freshness.
    • for the winter – stir in a crushed clove, a small piece of ginger and a pinch of cinnamon for some seasonal spice.
    For a chunkier texture skip blending the sauce before serving.

    Make ahead/storing

    To prepare in advance: set it aside to cool then transfer to a sealed container and chill for up to 3 days. It will thicken slightly when chilled, so mix with a tiny bit of water before using.
    Freeze in ice cube trays, then tun out and store the frozen cubes in labelled freezer bags for up to 3 months. Thaw in a covered container in the fridge overnight or on the counter.

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 76kcalCarbohydrates: 20gProtein: 0.5gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.02gSodium: 0.1mgPotassium: 99mgFiber: 1gSugar: 18gVitamin A: 28IUVitamin C: 4mgCalcium: 6mgIron: 0.2mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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